Heidi's Recipe

Turkey Albondigas and Beef Fondue

Category: Meat

1 Ib beef (filet, sirloin, skirt steak, or rib eye)
1 Ib ground turkey or chicken
1 T extra virgin olive oil
1 large egg, beaten
4 cloves garlic, minced
1 bunch cilantro, chopped
1 t salt
1 t black pepper
1/2 c fresh bread crumbs
canola or grape seed oil
extra virgin olive oil

Cut beef into bite-size cubes, 1" in size. Arrange on a plate and chill until use.
Combine the turkey or chicken, olive oil, egg, garlic, cilantro, salt, and pepper. Add the bread crumbs and mix gently until just combined. Roll mixture into small, bite-size meatballs (albondigas) in the palms of your hands. Arrange on a plate and chill until use.
In a fondue pot or saucepan, combine canola and olive oils and heat to 375 F.
Do not fill fondue pot more than half full and keep on a steady surface at all times.