Turkey Meatballs in Smoky Chipotle Broth

Serves: 4-6 people  |  20 Minute Prep Time |  40 Minutes to Cook

These Turkey + Veggie Meatballs in Smoky Chipotle Tomato Broth are a weeknight win—cozy, nourishing, and full of bold flavor. The sauce comes together in minutes, then you just simmer the meatballs right in the broth until tender. Finish with cilantro and serve with warm corn tortillas and cubed avocado.

Instructions:

  1. Prepare the broth by blending the canned tomatoes (can also use 2 small fresh Romas), the 1/4 onion, the garlic, chipotle peppers, Better than Buillon, and bone broth.
  2. Add to a large stock pot and bring to a boil. Add the bay leaves and reduce to a simmer.
  3. Assemble the meatballs: beat one egg in a large bowl. Add the ground turkey meat, rice, diced onion, garlic, zucchini and mushrooms. Salt the mixture and with olive oil on your hands, form into golf-ball sized meatballs.
  4. Drop the meatballs into the sauce and allow to cook for 20 minutes.
  5. Top with cilantro and serve with warm corn tortillas and cubed avocado. Enjoy 1

Ingredients

  • 1 14.5 oz can diced tomatoes
  • 1 garlic clove
  • 1/4 onion
  • 2 chipotle chile peppers in adobo sauce
  • 2 tbsp Better than Bouillon
  • 3 cups organic chicken bone broth
  • 2 organic bay leaves
  • 1 egg
  • 2 pounds organic ground turkey
  • 1 1/2 cup cooked white rice
  • 1/2 onion, finely diced
  • 2 garlic cloves, diced
  • 1 organic zucchini, shredded
  • 1 cup mushrooms, finely diced
  • olive oil
  • salt & pepper

OTHER RECIPES

Green Turkey Burgers

Sweet and Spicy Beet Salad

Parisian Beet and Avocado Salad

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