Spanish-Style Turkey Meatballs in Tomato

Method

1. 1

   Prep the ingredients

   Beat the egg, chop the parsley, mince the garlic, and finely dice the onion.
2. 2

   Mix the turkey

   Combine the ground turkey, egg, breadcrumb, half the parsley, half the garlic, 3/4 tsp salt, and a few grinds of black pepper in a mixing bowl; mix gently.

   5 min

   Tip: Stop mixing as soon as the ingredients come together to keep the meat tender.

3. 3

   Brown the meatballs

   Shape the mixture into 16 small balls. Warm the olive oil in a large deep skillet over medium-high heat and turn the balls gently to brown several sides.

   9 min

   Tip: Brown in batches if needed; crowded meatballs will steam rather than color.

4. 4

   Soften the onion

   Add the onion, remaining garlic, and paprika to the large deep skillet over medium heat. Stir around the browned bits for a few moments.

   4 min
5. 5

   Simmer in tomato

   Pour the canned crushed tomato into the large deep skillet and stir, then return the turkey balls and turn them to coat. Cover and simmer over medium-low heat, stirring gently once.

   17 min

   Tip: Keep the sauce at a gentle simmer so the meatballs stay intact.

6. 6

   Taste and serve

   Taste the tomato in the skillet, adjust with up to 1/4 tsp salt and a few grinds of black pepper, and scatter the remaining parsley over the turkey before serving.