Low Fat Traditional Albondigas (Mexican Meatballs)

Savor the comforting flavors of traditional Mexican cuisine with this healthier twist on Albondigas, or Mexican meatballs. This low-fat version features lean ground turkey and fiber-rich brown rice, making it a lighter yet equally satisfying option. Gently simmered in a fragrant low-sodium chicken broth with hearty vegetables like carrots, zucchini, and potatoes, these tender meatballs soak up bold seasonings of cumin, oregano, garlic, and fresh cilantro. Ready in just an hour, this one-pot recipe is easy to prepare and perfect for nourishing family dinners. Customize with a sprinkle of fresh mint for a refreshing finish, and enjoy a cozy, nutrient-packed meal without sacrificing flavor.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Lean ground turkey (93% lean)
• 0.25 cup Uncooked brown rice
• 2 large Egg whites
• 0.5 cup Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 0.25 cup Fresh cilantro, finely chopped
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 6 cups Low-sodium chicken broth
• 1 large Carrot, chopped
• 1 medium Zucchini, chopped
• 1 medium Russet potato, peeled and cubed
• 1 15-ounce can Canned diced tomatoes (no salt added)
• 0.5 teaspoon Ground cumin
• 2 tablespoons Chopped fresh mint (optional)

Directions

Step 1

In a large mixing bowl, combine the ground turkey, uncooked brown rice, egg whites, chopped onion, minced garlic, fresh cilantro, dried oregano, ground black pepper, and half of the salt. Mix gently but thoroughly with your hands or a spatula. Do not overmix.

Step 2

Form the mixture into 1-inch meatballs (about a tablespoon of mixture per meatball) and place them on a tray or plate. Set aside.

Step 3

In a large pot or Dutch oven, heat the low-sodium chicken broth over medium-high heat until it begins to simmer.

Step 4

Add the carrots, zucchini, potato, diced tomatoes (including their juices), cumin, and the remaining salt to the pot. Stir to combine.

Step 5

Gently lower the meatballs into the simmering broth one by one. Be careful not to break them while adding.

Step 6

Reduce the heat to medium-low, cover the pot, and let the soup simmer for 30 to 35 minutes, or until the meatballs are cooked through and the vegetables are tender.

Step 7

Taste the broth and adjust the seasoning if needed. Optionally, stir in fresh mint for an extra layer of flavor.

Step 8

Serve hot in bowls with broth, vegetables, and meatballs. Garnish with additional chopped cilantro, if desired.

Nutrition Facts

Serving size	(3155.1g)

Amount per serving	% Daily Value*
Calories	1479.7

Total Fat 43.4g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 0g
Cholesterol 317.5mg	0%
Sodium 3394.0mg	0%
Total Carbohydrate 135.0g	0%
Dietary Fiber 20.0g	0%
Total Sugars 34.9g
Protein 137.4g	0%

Vitamin D 0IU	0%
Calcium 350.1mg	0%
Iron 13.1mg	0%
Potassium 4309.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 37.1%

Carbs: 36.5%