Ingredients:
- 4 100% corn tortillas (6 inch), torn into small pieces
- 1 1/4 lbs. gluten-free ground turkey breast
- 4 tbsp. no-salt-added tomato paste
- 1 tbsp. mayonnaise
- 2 tbsp. smoked paprika
- 1 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 3/4 tsp. dried oregano
- 1/2 tsp. salt
- 2 large eggs
- 2 cups gluten-free low-sodium chicken broth
Makes 8 Servings (3 meatballs per serving)
- In a food processor, coarsely grind the corn tortillas. Transfer the tortilla crumbs to a large bowl.
- Add the turkey, 2 tablespoons of the tomato paste, the mayonnaise, paprika, cumin, coriander, oregano, and salt to the bowl. Add the eggs and gently mix to combine. Using a small ice cream scoop or your moistened hands, gently shape into 24 meatballs.
- In a large skillet, combine the broth and remaining 2 tablespoons tomato paste. Bring to a simmer over medium heat. Add the meatballs and cook, turning the meatballs as they cook, until firm all over and just cooked through, 5-7 minutes.
- With a slotted spoon, transfer the meatballs to a platter or serving bowl. Increase the heat under the broth to medium-high and cook until the broth has reduced by half, about 5 minutes. Pour over the meatballs and serve.
WW POINTS VALUE: 3 pts.
Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who says you can't enjoy meatballs while you're on a diet or when you're on your healthy lifestyle? Meatballs don't always have to go with pasta and don't always come from Italy. These Spanish-style meatballs are great anytime, anywhere, anyplace. Who knew that crumbled tortillas could keep meatballs together? These meatballs also have spicy Spanish flavors of paprika, cumin and coriander and they make these treats delicious. If you don't have ground turkey on hand, used ground chicken or pork and they will taste just as delicious. Also, if you don't have chicken broth on hand, use dry white wine and your meatballs will really be tasty. Serve these treats to Iron Chef Bobby Flay and he will be impressed.
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