Puerto Rican Meatballs

Puerto Rican Meatballs

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1 lb ground turkey

1/8 tsp sea salt

Pinch of pepper

Pinch of thyme

Pinch of  pepper flakes

Sofrito (1 cubanelle pepper, 1/2 onion, 2 garlic cloves minced)

1 bay leaf

2 tsp olive oil

1 envelope Sazon with Culantro, Achiote, Goya

1 can of chopped tomatoes

Chicken broth


Season meat with salt, pepper, Sazon, and garlic the night before. Make the meatballs. In a pot put the olive oil, sofrito, bay leaf and cook for about 7-8 minutes stirring constantly (medium heat) In a saucepan add olive oil and sear the meatballs. Transfer the meat to the pot and deglaze the saucepan with chicken broth. Add tomatoes, thyme, pepper flakes, and chicken broth almost covering the meat. Stir and simmer at low temperature until the sauce is reduced

(Remember you have two servings of protein)