Mexican · Dinner
Turkey Meatball Bowl in Chili Broth
Baked ground turkey meatballs seasoned with cumin and oregano simmer in a smoky guajillo-and-tomato chili broth, finished with lime and cilantro. Served over rice with avocado and cotija for a Tex-Mex weeknight meal that balances gentle heat, chili depth and bright citrus lift.
$6
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
628Calories
45.6gProtein
26.9gFat
54.8gCarbs
7.4gSugar
8.9gFiber
1215mgSodium
242mgChol
7.1gSat Fat
1180mgPotassium
175mgCalcium
5.8mgIron
1.4mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Stem and seed the guajillo chili, tear into flat pieces, and toast in a dry skillet over medium heat 30-45 seconds per side until smoky and blistered.
2
Soak the toasted chili in hot water 10 minutes until pliable, then drain and blend with crushed tomatoes and half the minced garlic until smooth.
3
Build
Combine ground turkey, breadcrumbs, egg, half the diced onion, cumin, oregano, salt and pepper, mixing gently by hand until just combined, then roll into 5-6 meatballs.
4
Bake
Arrange meatballs on a lined tray and bake at 400°F for 15 minutes until firm and lightly browned on the outside.
5
Warm olive oil in a saucepan over medium heat, sweat remaining diced onion and garlic 2-3 minutes until soft and translucent, then stir in chili-tomato paste.
6
Pour in chicken stock and simmer over medium-low heat 10 minutes, stirring occasionally, until broth thickens slightly and coats the back of a spoon.
7
Slide baked meatballs into broth and simmer over low heat 5 minutes so they absorb the broth without breaking apart or shredding.
8
Plate
Spoon rice into a bowl, ladle meatballs and chili broth over the top, and finish with sliced avocado, crumbled cotija, cilantro and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground turkey
- 22 dried guajillo chili
- 1/2 cup60g, a quarter of a 14.5 oz can canned crushed tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 1/2 cup50g fine breadcrumbs
- 22 small eggs, lightly beaten (about 25g)
- 1 1/2 cup360ml chicken stock
- 1 cup190g cooked white rice
- 11 avocado
- 2 tbsp14g crumbled cotija cheese
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1 tbsp14g olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
