Turkey albóndigas from The Latin Table: More than 100 Easy, Flavorful Recipes from Mexico, Puerto Rico, and Beyond (page 82) by Isabel Cruz

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Notes about this recipe

  • Eat Your Books

    Can substitute panko for breadcrumbs.

  • MelMM on November 12, 2017

    I went a bit heavy on the mint, because I like it. The mint really makes the dish. The mint in the meatballs, combined with the hot, smokey chipotle in the broth is a study in contrasts, and it works oh so well. We had this with some fresh corn on the cob, and having one ear left over after the meal, we added the kernels to the soup. Let's just say that a little bit of corn (not too much) is a nice addition. We had a Toulouse Pinot Noir (Mendocino, CA), which I mention only because it was a surprisingly good match.

  • stockholm28 on December 03, 2016

    This is definitely a keeper. I love chipotle in adobo and this is a delicious spicy broth with tasty turkey meatballs. February 26, 2014

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