Albóndigas en Salsa (Turkey Meatballs in Tomato & Wine Sauce)

Tender Spanish meatballs simmered in a rosemary-scented tomato and red wine sauce with carrots and peas. Traditionally beef; here made with ground turkey, which soaks up the sauce beautifully.

Ingredients

• 1½ lb ground turkey
• 1½ slices bread, crusts removed
• ⅓ cup milk
• 1 egg
• 1 large onion, finely chopped (divided)
• 4 garlic cloves, minced (divided)
• ¼ cup chopped parsley
• 1 carrot, finely diced
• 28 oz crushed tomatoes
• 1 cup frozen peas
• 1 baguette, to serve

From your pantry: 4 tbsp olive oil, 1 cup dry red wine (or broth), 1 tsp smoked paprika, 1 tsp sugar, ½ tsp dried thyme, ½ tsp dried rosemary, salt, pepper.

Instructions

1. Soak the bread in the milk until soft, then mash it and mix with the turkey, egg, a quarter of the onion, 1 clove of garlic, the parsley, 1 tsp salt and pepper. Mix just until combined and roll into about 24 walnut-sized balls.
2. Heat 2 tbsp oil in a large deep skillet over medium-high and brown the meatballs on all sides in two batches, 5 to 6 minutes per batch. Set aside.
3. Add the rest of the oil, onion, garlic and the carrot and cook over medium until soft, 5 minutes. Stir in the paprika, thyme and rosemary, then pour in the wine and simmer until reduced by half.
4. Add the tomatoes and sugar, season, and return the meatballs. Cover and simmer gently 15 minutes until the meatballs are cooked through (165°F).
5. Stir in the peas and cook 3 minutes more. Serve in bowls with plenty of bread for the sauce.

Tip: Wet your hands before rolling; turkey is soft and sticks less to damp palms. Chill the rolled balls 10 minutes if they feel too loose to brown.

Nutrition per serving

Good for

Adapted from lovefood (Omar Allibhoy).

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