Recipe

Smoked Paprika Turkey Meatballs Recipe


Smoked Paprika Turkey Meatballs Recipe
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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, ... More

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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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Comments


You are much more ambitious than I ever was when working. I usually ate leftovers or takeout. Wow what a meal! great post


You have my five....almost licked the computer screen...great BEAUTIFUL picture!


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