Spanish Turkey Meatball Stew
A vibrant and nourishing stew combining lean turkey meatballs, assorted vegetables, and fragrant spices, perfect for family dinners or shared with friends.
Ingredients
Vegetables and Base
- 2 tablespoons extra-virgin olive oil For sautéing
- 1 large onion, chopped
- 5 cloves garlic, minced
- Kosher salt To taste
- 1 teaspoon smoked paprika
- 1 cup sliced small carrots
- 2 cans (14-ounce) low-sodium diced fire-roasted tomatoes
- 2 cups low-sodium chicken broth
- 1 can (15-ounce) chickpeas, drained and rinsed
Meatballs
- 1 1/4 pounds lean ground turkey
- 3/4 cup fresh parsley, chopped Plus more for topping
- Freshly ground pepper To taste
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat.
- Cook onion, garlic, and a pinch of salt until softened (about 5 minutes) then transfer half to a bowl.
- In the skillet, add paprika and carrots; cook for 1 minute.
- Add tomatoes, chicken broth, and chickpeas; bring to a rapid simmer and cook until slightly thickened (about 6 minutes).
Meatball Preparation
- In the bowl, mix the reserved onion mixture with ground turkey, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Shape the mixture into about 20 meatballs.
Cooking
- Add meatballs to the skillet and simmer, turning once, until cooked through (about 7 minutes).
- Season with pepper and top with parsley before serving.
Notes
Best served with crusty bread for dipping or over a bed of fluffy rice. Pairs well with a glass of Spanish red wine or a light-bodied white.