Albóndigas de Pavo con Espinacas en salsa de Calabaza

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Albóndigas de Pavo con Espinacas en salsa de Calabaza. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Albóndigas de Pavo con Espinacas en salsa de Calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas de Pavo con Espinacas en salsa de Calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can have Albóndigas de Pavo con Espinacas en salsa de Calabaza using 13 ingredients and 5 steps. Here is how you cook that.

Aquí os traigo una receta baja en hidratos, deliciosa y muy saludable.
Estas albóndigas de pavo y espinacas son dietéticas, y podemos hacer con una manera simple, pero serán recibidas con una gran ovación.
La consistencia del plato es muy suave y de sabor agradable, seguro que os encantará. #tescoma #EssenTamara

Ingredients and spices that need to be Take to make Albóndigas de Pavo con Espinacas en salsa de Calabaza:

1. 400 g Pechuga de Pavo
2. 200 g Arroz hervido
3. 150 g Espinacas frescas
4. 1 ud Huevo
5. 1 ud Cebolla
6. 2 dientes Ajo
7. 250 g Calabaza
8. 40 g Pasas
9. 350 ml Leche
10. Pimienta negra
11. Comino(grano)
12. Aceite de Oliva
13. Sal

Steps to make to make Albóndigas de Pavo con Espinacas en salsa de Calabaza

1. Preparamos carne picada de pavo. Yo lo he hecho en una batidora de mano triturando. También trituramos cebolla y espinacas.
2. En un bol mezclamos la carne picada de pavo, las espinacas, el arroz, sal, pimienta negra y un huevo. Damos forma a las albóndigas con las manos mojadas en agua formando las bolitas.
3. Calentamos el aceite de oliva virgen a fuego medio en una cazuela antiadherente. Añadimos el ajo, la cebolla(cortada en dados), el comino y dejamos dorar. Agregamos la calabaza (cortada en cubitos), sal y dejamos pochar a fuego lento-medio durante 15 minutos.
4. Cuando la calabaza esté tierna, agregamos leche y dejamos que se rompa hervir. Trituramos la masa con una batidora. Añadimos las albóndigas y las pasas a la salsa y hervimos durante 10- 15 minutos más.
5. Servimos nuestras albóndigas calientes con espinacas espolvoreada y un trocito de pan de cereales.

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