I had really really really low expectations for this meal. I was pleasantly surprised. This was delicious! Next time ill make a double batch! The original recipe called for parsley which I never buy. So I substituted cilantro. Glad I did..it gave some extra punch! I served this with tjs garlic bread. Yum!
Spanish Turkey Meatball Stew
adapted from food network
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
1 teaspoon smoked paprika
1 cup sliced carrots
2 14-ounce cans diced tomatoes
2 cups low-sodium chicken broth
1 15-ounce can chickpeas, drained and rinsed
1 1/4 pounds lean ground turkey
3/4 cup loosely packed fresh cilantro (about 1 bunch), chopped, plus more for topping
Freshly ground pepper
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl.
Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
Meanwhile, add the ground turkey, cilantro, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and cilantro.