Now, I don’t know about you guys but I think meatballs are pretty delicious. This is my turkey meatball recipe with a Hispanic twist. These meatballs are very tender, but  they’re packed with a lot of flavor. You can serve these at a party or just have them for dinner with some rice or bread.  They’re pretty good on their own too.

Ingredients

Meatballs

1 lb of ground turkey meat

1/2 C of plain bread crumbs (or a bit more)

1 large egg

A dash of onion powder

A dash of Adobo

A dash of garlic powder

1 tsp of Cilantro

3 oz of tomato sauce

Sauce

8 fl oz of water

14. 5 fl oz of Sawnson’s Chicken Broth

15 fl oz of tomato sauce

1/2 a yellow onion

1 tsp of Cilantro

2 envelopes of Sazón Goya

A dash of Adobo

1. First things first, you’ll want to thaw the meat. Once thawed, season it with all of the ingredients listed under Meatballs.  This is the most crucial part, so listen closely and back away from the meat: it will need time to adjust to its new flavors. Cover it up and let it soak in its own juices for about 1 to 2 hours in the refrigerator.

2. Once the meat is done coping and has adjusted to its new glorious flavors, make it into  meatballs! The size is completely up to you but don’t forget, the bigger the meatball the more time it’ll need to cook. Then place the meatballs back in the fridge while you make the sauce.

3. In a large pot, at medium heat, add the water, onions, Adobo and cilantro first. Let these ingredients sit around for a bit, maybe 10 minutes. After 10 minutes, add the rest of the ingredients listed under Sauce and give it 5 more minutes.

4. Now that your sauce is ready, add the meatballs! Don’t throw them in! Carefully cradle them down towards the sauce. These meatballs are very soft and if treated roughly they will fall apart, quite like the human psyche. Let them cook for about 10-15 minutes. Do not overcook them or they will fall apart. If your sauce is boiling, it is too hot!