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Albondigas Verde with Sweet N Smoky Glaze
#0097

Spice Islands®

Albondigas Verde with Sweet N Smoky Glaze

Difficulty

  • Prep Time: 30 minutes
  • Total Time: 1 hour

About 36, 1-inch meatballs

Ingredients

1/2 cup Weber® Smoky & Thick Hickory BBQ Sauce

2 tablespoons chipotle salsa

1/4 cup quinoa

1/2 cup water

1 cup very finely minced fresh spinach (2 ounces)

1/4 cup fresh minced cilantro

1/2 cup finely minced onion

2 cloves garlic cloves, minced

1 teaspoon Spice Islands® Ground Cumin

1 teaspoon Spice Islands® Smoked Paprika

1/4 teaspoon Spice Islands® Sea Salt

1/4 teaspoon Spice Islands® Medium Grind Black Pepper

1 egg, lightly beaten

1 pound fresh ground turkey breast

1-1/2 tablespoons Mazola® Corn Oil

Instructions

Mix together barbecue sauce and salsa; set aside.

Rinse quinoa thoroughly with cold water using a fine mesh strainer. Heat 1/2 cup water to boiling in a small saucepan; add quinoa. Return to a boil; reduce heat, cover and simmer 12 to 15 minutes or until all water is absorbed. Remove from heat, fluff, cover and let sit 5 minutes.

Combine  spinach, cilantro, onion, garlic, cumin, smoked paprika, salt, black pepper, egg and quinoa in a large mixing bowl. Stir in turkey and mix thoroughly.

Wet hands and portion into 1-inch meatballs; set aside.

Heat 2 teaspoons oil in a large (10 to 12-inch), nonstick skillet over medium-high heat. Add half of the meatballs to skillet and brown all sides until cooked through, about 10 minutes. Removed cooked meatballs from skillet, cover and keep warm.

Add remaining oil and repeat cooking process for remaining meatballs. Place all cooked meatballs in skillet. Pour sauce over top; gently stir over medium-low heat for 5 minutes until meatballs and sauce are fully heated.

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