Popular in Spanish tapas bars, albóndigas (meatballs in a garlicky-saffron-almond sauce) are the Spanish cousin to Italian meatballs. The word “albóndigas” comes from the Arabic “al-bunduq” meaning hazelnut or a small round object. Traditionally made with veal and ground pork, Spanish albóndigas are thought to have been adapted from an Arab dish during the long period of Moorish rule in Spain. Much like meatballs in Italy, every tapas bar, restaurant, and household in Spain has its own favorite recipe for albondigas, but the foundational flavors for the recipe are onion, garlic, almonds, and saffron. For cooks looking for lower fat alternatives to “red meat”, for this recipe, I substitute ground turkey for the traditional ingredients of pork and veal, and I use Panko bread crumbs in place of torn bread soaked in milk. I also use less tomato than some cooks because I want the garlic, almonds, and saffron to shine in the sauce. Feel free to use ground pork and beef (veal) in place of ground turkey. Try them both ways! These flavorful mini-meatballs are great served as appetizers or hors-d’oeuvres or paired with egg noodles or couscous and veggies as a main meal. Either way, you’re in for a treat! Buen provecho!

Spanish Turkey Meatballs with Almonds (Albóndigas de Pavo)
Serves 4

INGREDIENTS:
Sauce
· 2 tablespoons olive oil
· 1 medium onion, chopped
· 4-5 cloves garlic smashed and chopped
· 1 cup ripe tomato, seeded and chopped (or crushed canned tomatoes)
· 1 roasted whole pimento from a jar, chopped (sub. seeded and chopped red bell pepper)
·   1 ½ cups chicken broth
·   ½ cup white wine
·   3 tablespoons chopped toasted almonds
·   2 bay leaves
·   1 teaspoon grated lemon zest
·   Pinch of saffron
·   Salt and pepper to taste
Meatballs
· 1 pound ground turkey (or use 1:1 ground pork and beef (veal)
· 1 cup Panko breadcrumbs (unseasoned)
· 2 eggs
· 2 tablespoons chopped fresh parsley
· 2 tablespoons finely chopped toasted almonds (a small food processor or Magic Bullet works well)
· ½ teaspoon dried thyme, crumbled
· 1/8 teaspoon grated nutmeg
· 2 garlic cloves, finely minced, or grated using a microplane
· salt and pepper to taste
· Sliced almonds, toasted for garnish

PREPARATION:
For the sauce:
1. Heat olive oil in a heavy large saucepan over medium heat. Add onion, garlic, tomato, roasted pepper, and cook until vegetables are soft, stirring occasionally about 5-7 minutes.
2. Add chicken broth, wine, saffron, lemon zest, almonds, and bay leaves and simmer until sauce is thick and chunky about 20 minutes. Discard the bay leaf. Season the sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using adding a bit of chicken broth if necessary to loosen the sauce.)
For the meatballs:
1. Thoroughly combine the first 8 ingredients in a large bowl. Season with salt and pepper. Mix the ingredients with your hands without overworking the mixture or the meatballs will be tough.
2. Shape mixture into 1 1/4-inch balls. Add the meatballs to a hot, lightly oiled heavy bottom skillet and pan-fry over medium-high heat until there is a nicely browned crust on all sides of the meatballs. (See note below.)
3. Add the browned meatballs to the sauce and simmer over low heat for about 20 minutes allowing the meatballs to finish cooking and the flavors to meld.

Divide the meatballs among 4 plates. Spoon sauce over. Garnish with sliced almonds and serve.

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Wine pairing: Rioja, Tempranillo, or Garnacha (Grenache) would be the wines of choice at most tapas bars. Medoc or Beaujolais would also be good choices. Dry Riesling, Viognier, or white wines from the Rhone Valley would also work with this dish.
*Note: alternatively preheat your oven to 400 degrees and bake the meatballs on a lightly oiled sheet pan for about 12 minutes.
Inspired by: Bon Appétit, Spain Collector’s Edition, May 1992.

I prefer not to use the turkey liver when I’m making my gravy stock with onions, celery, herbs and the rest of the giblets, wing-tips, and neck from the bird. This easy recipe is a delicious use of the liver and makes for a nice appetizer served with crackers or toast points before the big meal.

**Thanksgiving Turkey Liver Paté with Cranberry-Pomegranate Relish**

Yield: 1/2 cup

Ingredients:

1 small turkey liver
1 Tbs. unsalted butter
1/2 shallot
2 Tbs. brandy or cognac
2 small cloves garlic, coarsely chopped
2 sprigs fresh thyme stripped; leaves chopped (substitute with ¼ tsp. dried thyme)
1 hard-boiled egg
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 Tbs. olive oil (or more as needed)

Garnish: 1 Tbs. parsley, roughly chopped

Instructions:

Rinse the raw liver and pat dry. Slice the liver into uniform pieces so they cook evenly.
In a medium saucepan, melt the butter and add the onions, sautéing over medium-high heat until they begin to brown.
Add the liver, garlic, and thyme and saute about 3 minutes; don’t burn the garlic. The liver will not take long to cook, and should still be slightly pink on the inside.
Add the cognac or brandy and flambé. (There will be flames, so stand back.) Reduce until the liquid has almost evaporated.
In a food processor or blender, combine the liver, onions, and garlic mixture, hard-boiled egg, salt, and pepper.
Coarsely blend the pâté and then begin adding the olive oil in small amounts while blending. Every now and then, pause and use a spatula to push any pâté along the sides back down towards the blade.
The finished pâté should be smooth with an even texture. If it is still chunky and too thick, continue adding a little bit of olive oil.
Transfer the pâté to a serving bowl. Serve with toast points or crackers.
Store the pâté in a covered container for up to 3 days in the refrigerator.

Adapted from: Mastering the Art of French Cooking, Julia Chilld

and, http://www.emmafrisch.com/2013/11/dont-throw-it-away-make-turkey-liver-pate.html

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Spanish Turkey Meatballs with Almonds (Albóndigas de Pavo) →

Thanksgiving Turkey Liver Pâté →