Thanks to the great folks at Butterball for making this recipe post possible. As always, my comments, opinions, and love for turkey albóndigas in green sauce are my own.
A friend from Toluca, a city way up in the mountains near Mexico City, came to visit me while I was at university. She offered to prepare albondigas for comida while I was in class one day, and I, not one to turn down a home cooked meal while at school, accepted the offer. For me, growing up a few hours north of Mexico City, albóndigas were always beef meatballs with red tomato and chipotle sauce. But in her part of Mexico, and in her family, they made turkey albóndigas in green sauce.
They were a revelation to me!
So delicious in that chile verde sauce and, of course, still perfect today for students and families, they are so quick and easy to make. Just combine the albóndigas ingredients together and the sauce ingredients together, then cook them both together for a few minutes.
This should solve the question of what to eat tonight!
I used the new, Farm to Family by Butterball® all natural turkey burger patties ….wonderful!
Farm to Family by Butterball® is a new product line produced completely from turkeys raised without antibiotics, and is available in select markets. Farm to Family products are American Humane Certified, made from turkeys which were raised on a vegetarian diet based on whole grains containing no animal by-products or hormones.
Turkey Albóndigas in Green Sauce
Makes 12-15 albóndigas
Prep time: 12 minutes
From start to finish: 50 minutes
For the albóndigas
- 1 pound Farm to Family by Butterball® All Natural Ground Turkey
- 1 egg
- 1/4 cup bread crumbs
- 1 teaspoon dry thyme
- 15 fresh cilantro sprigs, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Green Sauce
- 1 pound tomatillos, peeled and washed
- 1/4 white onion
- 2 jalapeño peppers
- 2 garlic cloves
- 1 tablespoon chicken bouillon
- 30 fresh cilantro sprigs, washed
- 1 14.5 oz can vegetable broth
- 2 tablespoons olive oil
1. Mix ground turkey, egg, bread crumbs, thyme, cilantro, salt, and pepper. Divide the mixture into 12-2 inch albóndigas (meatballs). Set aside.
2. In a blender, mix tomatillos, white onion, jalapeño peppers, garlic, chicken bouillon, cilantro and vegetable broth.
3. Heat olive oil in a deep pot. Pour in green sauce and cook on high for 1 minute.
4. Carefully submerge the albóndigas one by one into the sauce.
5. Cover pot, lower temperature to medium-high and let it simmer for 10 minutes. Uncover and simmer for 10 minutes more.
Serve with rice and beans if you wish.
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This is a sponsored conversation written by me on behalf of Butterball. The opinions and text are all mine.