Albondigas in Spicy Adobo Sauce

It's Friday, and I'm so happy. I'm working from home today because one can only stand so many days in a row of commuting for 2 hours each way before they need a break. My back and butt also need a break from all the sitting. So as I happily work away from my kitchen table, I'm taking a pit stop to post about these amazing meatballs. 

Spicy, tender and filling, these Mexican style, turkey meatballs are one of my all time faves. Meatballs in a tasty sauce are perfect to make on a Sunday, because you'll have the leftovers for lunch or dinner all week long. I literally ate these for like 4 meals. So, good.

Albondigas in Spicy Adobo Sauce
makes 24 meatballs

for the meatballs
1/2 lb. ground white meat turkey
1/2 lb. ground dark meat turkey
1/2 yellow onion (diced)
2 cloves garlic (minced)
1 tbsp adobo sauce (from canned chipotles)
3/4 - 1 cup bread crumbs
2 eggs
salt and pepper
olive oil 

for the adobo tomato sauce
1/2 yellow onion (minced)
4 cloves garlic (minced)
1 4 oz. can green chilies
1  28 oz can fire roasted tomatoes
1 cup beef/chicken broth
2 chipotles in adobo sauce (diced)
2 tbsp adobo sauce
1 bay leaf
1 tsp cumin
1/2 tsp Mexican oregano
1/2 tsp ground coriander
salt and pepper
olive oil
1/2 lime

Make your meatballs first. Start by sauteing the diced onion and garlic in some olive oil over medium heat, in a Dutch oven. Let cook for about 5 minutes and remove from heat to a mixing bowl.

Add turkey, eggs, bread crumbs, adobo sauce, salt, pepper and about 1/2 tbsp olive oil to the bowl. Mix with your hands to combine. Start with 3/4 cup of bread crumbs and add more if it feels too loose. Set bowl aside.

Now start the sauce. Using the same pot, heat olive oil over medium heat and add the remaining 1/2 onion, 4 cloves of garlic, and green chilies to the pot. Let cook for 5 minutes. Now add the remaining ingredients (tomatoes, broth, chipotles, adobo sauce, bay leaf, cumin, oregano, coriander, salt and pepper) and bring to a simmer. Once simmering, it's meatball time.

Roll the meat into golfball sized balls and drop directly into the simmering sauce. I made about 24 meatballs. Carefully ensure all meatballs are covered in sauce before covering with a lid.

Lower heat to very low, and let simmer for 45 minutes. Just before serving, squeeze 1/2 a lime into the simmering pot.

Serve with shredded cheese and some fresh lime!

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