Spanish Turkey Meatball Stew

4.3(27)

by Food Network Kitchen·published 2016-11-16

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European

Servings

4 servings

Total time

—

Calories / serving

458 kcal

Ingredients (12)

serves

2 tablespoons extra-virgin olive oilolive-oil
1 large onion, choppedonion
5 cloves garlic, mincedgarlic
Kosher saltsalt
1 teaspoon smoked paprikasmoked-paprika
1 cup sliced small carrotscarrot
2 14-ounce cans low-sodium diced fire-roasted tomatoestomato
2 cups low-sodium chicken brothchicken-broth
1 15-ounce can chickpeas, drained and rinsedchickpea
1 1/4 pounds lean ground turkeyground-turkey
3/4 cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
Freshly ground pepperpepper

Instructions (2 steps)

01Heat 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.
02

Meanwhile, add the ground turkey, parsley, 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 parsley.

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