Smoked Paprika Turkey Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tonight my menu consists of the Spanish-inspired Smoked Paprika Turkey Meatballs, White Rice (I'm using Jasmine) with Spanish Manzanilla Olives, Roasted Garlic and Toasted Almond Slivers and Oven-Roasted Brussels Sprouts (trim - place in large bowl, toss with about 3 tbsp. Read more . of olive oil, salt and black pepper, place on shallow baking sheet in 400 F oven for about 35-40 minutes until crisp on the outside and tender on the inside. Shake the pan periodically to roll them about on different sides. They get really lovely and nutty tasting. ) The meatball recipe is adapted from an Orlando Sentinel recipe. Enjoy. Ingredients:
meatballs |
1 pound ground dark turkey meat (ground chicken or beef would work) |
1 egg |
1/4 red onion, chopped very fine |
1/4 cup dry bread crumbs |
1/2 teaspoon salt |
1/2 teaspoon sweet or spicy smoked spanish paprika |
1 large clove garlic, minced |
2 tbsp. italian parsley, minced |
1 tablespoon olive oil |
for sauce |
1 can (15 ounces) tomato sauce |
1 cup dry red wine (i like merlot, so that's what i used) |
1/2 teaspoon sweet or spicy smoked spanish paprika |
1/4 red onion, cut in half and cut in thin slices |
chopped italian parsley (for garnish) |
Directions:
1. Lightly mix the turkey, egg, onion, bread crumbs, salt, paprika and parsley together in a medium bowl; form the mixture into 2-inch balls.
2. Heat the olive oil in a large skillet over medium-high heat; add the meatballs. Cook, turning, until browned on all sides, about 8 minutes.
3. Add the tomato sauce and wine to the skillet; lower heat to a simmer. Cook, turning the meatballs in the sauce occasionally and spooning the liquid over the meatballs, until meatballs are cooked through and the sauce is reduced somewhat, 20-25 minutes.
4. **NOTE: This provides a gracious portion of hearty, rich gravy per serving - so plan on serving it over something like rice or potatoes or use a crusty bread to sop it up. Delish.
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