2 pounds ground turkey
I can fire roasted tomatoes & chili
4 cups water
1 yellow onion
4 garlic cloves
1 zucchini 
2 tablespoon oregano 
2 tablespoons RX sugar
10 cherry tomatoes 
1 tablespoon (uncooked)brown rice
1 egg
1 teaspoon paprika 
1 teaspoon cumin
Salt & pepper
1 tablespoon olive oil
Sprigs of cilantro for garnish 



  1. add meat, brown rice, teaspoon oregano, paprika, cumin , teaspoon RX, salt and pepper
  2. Cut onion in half. Dice 1/2 onion and Slice other half. Add diced to meat
  3. Dice garlic and add
  4. beat and egg
  5. Mix throughly until ingredients are well mixed. Let rest.



  1. Add can of tomatoes/chilies, remaining RX, 1 teaspoon oregano, 4 cherry tomatoes, 2 cups of water and 2 cups chicken stock. Blend until all ingredients have been mixed. 
  2. Make 2-4 Oz meatballs by hand or ice scoop for consistency.
  3. Sautéed sliced onions with oil in stock pot or instant pot, adding remaining oregano. Remove and set aside
  4. Dice zucchini and sauté, once starting to brown add remaining tomatoes(sliced). Add smidge of broth to deglaze pan. Set aside.
  5. If insta pot spray bottom of pot, add broth, place meatballs, add sliced onions and set for 18 minutes and let release for 8.
  6. If on stove, same process until boils and let it simmer for 25-30 mins.


Add spoonful of zucchini/tomato mixture to bowl, scoop broth and add meatballs, garnish with cilantro.

Chef Daniel Oustad 's Albodingas

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