Turkey albóndigas in tomato and almond sauce

Ingredients

For 1 serving

• Ground turkey140 g
• Breadcrumbs15 g
• Garlic1 clove
• Parsley5 g
• Chopped tomatoes200 g
• Onion50 g
• Almonds10 g
• Paprika1 teaspoon
• White rice50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts,

Method

1. Finely chop the garlic and parsley. In a bowl mix the turkey mince with the breadcrumbs, garlic, parsley, salt and black pepper until even; with wet hands shape 10 small meatballs.
2. Heat the extra virgin olive oil in a frying pan over medium heat and brown the meatballs for 5 minutes, turning, until golden all over; remove and set aside.
3. Chop the onion and fry it in the same pan for 4 minutes, until soft; add the chopped tomatoes, paprika and a pinch of salt.
4. Finely chop the almonds and add them to the sauce with the meatballs and half a glass of water; cover and simmer for 15 minutes over low heat, until the meatballs are cooked through and the sauce is thick.
5. Meanwhile rinse the rice and boil it in salted water for the time on the packet, until tender; drain and serve with the albóndigas.