Ingredients
- 2 teaspoons olive oil
- 1 cup chopped yellow onion
- 3/4 cup chopped poblano pepper (seeded)
- 1 ounce chorizo sausage (Spanish chorizo, finely chopped)
- 4 cups chicken stock (unsalted)
- 1 can (14.5 ounce) diced tomatoes (drained, unsalted)
- 50 grams tortillas, chopped (2 corn tortillas)
- 1/2 teaspoon kosher salt (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 cup breadcrumbs (or panko)
- 12 ounces ground turkey
- 1 large egg
- 3/4 cup corn kernels (frozen)
- 1/4 cup cilantro, chopped (fresh)
How to Make
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Step 1: Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add the onions, poblano, and chorizo; saute 2 minutes.
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Step 2: Add the stock and tomatoes; bring to a simmer. Stir in the tortillas.
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Step 3: Combine 1/4 teaspoon salt, garlic powder, and next 5 ingredients (through egg).
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Step 4: Shape the turkey mixture into 12 meatballs.
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Step 5: Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add the meatballs; cook 4 minutes, browning on all sides.
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Step 6: Add the meatballs, corn, and the remaining 1/4 teaspoon salt to the stock mixture. Simmer for 5 minutes. Top with cilantro.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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