Skip to main content
LoginSign Up
Turkey Meatballs in Tomato-Chipotle Sauce

Turkey Meatballs in Tomato-Chipotle Sauce

By Diane UngerApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active
  • Rating

Albóndigas en chipotle, or meatballs in chipotle sauce, is a Mexican classic. We use ground turkey (dark meat is best for flavor and texture, but white meat works, too), and we bind it with both breadcrumbs and pepper jack cheese. Additional cheese goes on after cooking for richness. Make sure to grate the pepper jack that goes into the meatballs on the small holes of a box grater so it integrates easily with the other ingredients; the cheese that goes on as garnish can be shredded on the large holes. If you’re sensitive to chili heat, start by adding only 2 chipotle chilies when making the sauce, then when adjusting the salt and pepper at the end, stir in additional minced chipotle if you’d like more kick. Serve with rice or warmed tortillas.

Tip

Don't add the meatballs to the pot without first refrigerating them. Chilling firms them up so they better retain their shape when pressure-cooked.

Ingredients
  • ¾

    cup fine dry breadcrumbs

  • 4

    teaspoons ground cumin

  • ½

    cup finely chopped fresh cilantro, divided

  • 2-3

    chipotle chilies in adobo, minced, plus 1 tablespoon adobo sauce

  • 4

    ounces pepper jack cheese, 2 ounces finely shredded (½ cup), 2 ounces shredded (½ cup)

  • Kosher salt and ground black pepper

  • 1

    pound ground turkey (preferably dark meat)

  • 2

    tablespoons salted butter

  • 1

    28-ounce can crushed tomatoes

  • 1

    14½-ounce can diced tomatoes

  • Finely chopped white onion, to serve

  • Lime wedges, to serve

Step 1

In a large bowl, stir together the breadcrumbs, cumin, ¼ cup of cilantro, the adobo sauce, the finely shredded cheese, 1½ teaspoons salt and ½ cup water until well combined.

Add the turkey and mix with your hands until homogenous. Divide into 10 portions (about ⅓ cup each), then form into balls about 2-inches in diameter and place on a large plate. Refrigerate uncovered for 15 minutes.

Step 2

On a 6-quart Instant Pot, select More/High Sauté. Add the butter and melt. Add the crushed tomatoes, diced tomatoes with juice and minced chipotle chilies, then bring to a simmer, stirring occasionally.

Place the chilled meatballs in an even layer in the tomato mixture, gently pressing to submerge them. Press Cancel, lock the lid in place and move the pressure valve to Sealing.

Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 10 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the meatballs to a serving dish. Sprinkle with the shredded cheese, dividing it evenly, then tent with foil. Select More/High Sauté.

Bring the tomato mixture to a boil and cook, stirring often, until the sauce has thickened, about 10 minutes (you should have about 4 cups).

Press Cancel to turn off the pot. Taste and season with salt and pepper. Stir in the remaining ¼ cup cilantro, then spoon about half of the sauce over the meatballs.

Sprinkle with chopped onion and serve with the remaining sauce and lime wedges on the side.

Featured in