Spanish stew with turkey meatballs

Votes: 42

Time: 35 min.
Complexity: easily
Servings: 4

Spanish stew with turkey meatballs - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

570 g lean ground turkey
1 can (425 g) chickpeas (drained and rinsed)
2 cups low-sodium chicken broth
2 cans (400g) low-salt diced baked tomatoes
2 tbsp. l. olive oil
1 large onion, chopped
5 crushed cloves of garlic
Salt and ground black pepper
1 tsp smoked paprika
1 cup small carrots, sliced into rounds
3/4 cup loosely packed chopped fresh parsley (about 1 bunch), plus more for garnish

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

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 softened, about 5 minutes. Transfer half of the mixture to a large bowl.

Add the bell pepper and carrot to the remaining onion mixture in the pan and cook for 1 minute. Add the tomatoes, chicken broth, and chickpeas. Bring to a boil and simmer, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
Meanwhile, add ground turkey, parsley, a teaspoon of salt, and a teaspoon of pepper to the bowl with the onion mixture. Mix with your hands.

Form this mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and cook, turning once, until cooked through, about 7 minutes. Serve, sprinkled with more pepper and parsley.

Categories:

recipe / Calorie content of prepared meals / Soups / Thick soups and stews / / Turkey dishes / Ground turkey dishes / Food Network - recipes / Spanish cuisine

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