Albondigas over Mexican Rice
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 212.4
- Total Fat: 9.3 g
- Cholesterol: 90.6 mg
- Sodium: 676.2 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.6 g
- Protein: 13.7 g
View full nutritional breakdown of Albondigas over Mexican Rice calories by ingredient
Introduction
Albondigas made with egg, bread crumbs, cilantro and turkey meat. Served over cooked mexican rice. Albondigas made with egg, bread crumbs, cilantro and turkey meat. Served over cooked mexican rice.Number of Servings: 9
Ingredients
-
Base
1-tomatoe diced
3/4-onion diced
1/4-cup cilantro
Pot half full of water
Albondigas
24 -ounces ground turkey
1/2-cup plain bread crumbs
1-large egg
3/4-cup cilantro
1-teaspoon salt
RICE
1 1/2-cups long grain rice
1/4-onion
2-tablespoons ketchup
1-tablespoon parsley
1-teaspoon salt
2-tablespoons olive oil
4-cups of water
Directions
1. Fill half full a big pot of water, dice tomatoe and 3/4 onion, 1/4 of the cilantro, add to water and cook on low.
2. Mix together turkey meat, bread crumbs, egg, 1 teaspoon salt and remaining cilantro until blended well. Form into medium size meatballs and drop into pot. Cook for about 1 and 1/2 hours.
3. To prepare rice, use a large skillet, add olive oil and rice, brown on medium high heat stirring constantly so rice does not burn. When rice is brown, add 4 cups of water, ketchup, salt, remaining onion and parsley, bring to a boil, cover, lower the heat to low and simmer for about 20 minutes. Check to make sure all the water has evaporated and the rice is tender. Makes about 4 cups cooked.
4. Spoon 1 cup rice in a bowl, top with albondigas and juice from the pot. Serve with flour tortillas.
Serving Size: makes 18 meatballs: 3 meatballs and 3/4 cup of cooked rice with juice per serving.
Number of Servings: 9
Recipe submitted by SparkPeople user *ANDREA*61.
2. Mix together turkey meat, bread crumbs, egg, 1 teaspoon salt and remaining cilantro until blended well. Form into medium size meatballs and drop into pot. Cook for about 1 and 1/2 hours.
3. To prepare rice, use a large skillet, add olive oil and rice, brown on medium high heat stirring constantly so rice does not burn. When rice is brown, add 4 cups of water, ketchup, salt, remaining onion and parsley, bring to a boil, cover, lower the heat to low and simmer for about 20 minutes. Check to make sure all the water has evaporated and the rice is tender. Makes about 4 cups cooked.
4. Spoon 1 cup rice in a bowl, top with albondigas and juice from the pot. Serve with flour tortillas.
Serving Size: makes 18 meatballs: 3 meatballs and 3/4 cup of cooked rice with juice per serving.
Number of Servings: 9
Recipe submitted by SparkPeople user *ANDREA*61.
