Copy and paste to print the recipe.
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 turkey) )
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 the 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.
4. Divide the meatballs among 4 plates. Spoon sauce over. Garnish with sliced almonds and serve.