Mexican Turkey Meatballs in Tomato-Chili Sauce Recipe
These light turkey meatballs braised in an aromatic tomato and chili sauce are a homestyle dish that often appears at family lunches in Mexico. They’re a bit like classic Polish meatballs in sauce, but instead of dill and cream you get cumin, chili and lime. They taste great with rice or potatoes, so they fit easily onto a typical Polish-style plate.
A lighter take on classic meatballs, this dish combines familiar comfort-food vibes with Mexican-inspired flavors like cumin, chili and lime. The rice inside the meatballs makes them extra tender and helps them stay juicy while simmering in the tomato sauce.
Chef's tips
Don’t skip the step of kneading the meat mixture – it helps the meatballs hold their shape and stay tender. If the mixture feels too loose, chill it in the fridge for 20–30 minutes before shaping. Adjust the amount of chili to your taste and to how spicy your particular peppers are.
How to serve
Serve the meatballs directly in the pan placed in the center of the table so everyone can help themselves. They pair well with fluffy white rice, mashed or boiled potatoes, or warm tortillas. Add a fresh salad, such as lettuce with corn and avocado or a simple tomato and onion salad, plus a spoonful of natural yogurt or sour cream for those who prefer a milder plate.
Ingredients
- ground turkey preferably from the thigh, not completely lean - 600 g
- white rice raw, rinsed, for the meatball mixture - 50 g
- egg for binding the mixture - 1 piece
- onion half for the meatballs, half for the sauce - 1 piece
- garlic 2 cloves for the sauce, 1 clove for the meatballs - 3 cloves
- canned tomatoes chopped - 400 g
- chicken stock or vegetable stock - 300 ml
- fresh chili pepper seeded, finely chopped - 1 piece
- ground cumin level - 1 teaspoon
- dried oregano level - 0.5 teaspoons
- cilantro chopped, for sprinkling - 0.5 bunch
- vegetable oil for frying the onion and sauce - 2 tablespoons
- salt to taste
- black pepper to taste
- lime juice to season the sauce - 1 piece
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear. Set aside to drain.
- Finely chop half of the onion. In a bowl, mix the ground turkey, chopped onion, 1 clove of garlic pressed through a garlic press, the rinsed rice, egg, 0.5 teaspoon cumin, a pinch of salt and pepper. Knead with your hand for 2–3 minutes until the mixture becomes sticky.
- With wet hands, form small meatballs the size of a walnut and place them on a plate.
- Dice the remaining half of the onion. Heat the oil in a large, deep frying pan over medium heat. Add the onion and fry for 4–5 minutes, until it softens and becomes slightly translucent.
- Add 2 chopped cloves of garlic and the finely chopped chili pepper, and fry for 1 minute, stirring, until fragrant.
- Add the remaining cumin and the oregano, stir, then pour in the canned tomatoes and stock. Bring to a boil, then reduce the heat to medium.
- Gently place the meatballs into the sauce, side by side. Cover the pan with a lid and cook over low heat for 25–30 minutes. Halfway through, gently turn the meatballs with a spoon so they cook evenly.
- After 25 minutes, check one meatball by cutting it in half – there should be no pink meat inside and the rice should be soft. If needed, cook for a few more minutes.
- Finally, season the sauce with salt, pepper and lime juice. Sprinkle with chopped cilantro just before serving.
Storage
Klopsiki w sosie przechowuj w szczelnym pojemniku; dobrze się odgrzewają na małym ogniu. Możesz je też zamrozić w porcjach na szybki obiad.
