Spanish Turkey Meatball Stew (Food Network Magazine)
2 TBS olive oil
1 lg onion, chopped
5 cloves garlic, minced
1 tsp paprika
1 cup sliced small carrots
2 14oz cans low-sodium fire roasted diced tomatoes
2 cups low-sodium chicken broth
1 15oz can chick peas, drained and rinsed
1 1/4lb ground turkey
3/4 cup loose packed fresh parsley, chopped
fresh ground pepper
Heat 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 min. 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 min. Add the tomatoes, chick peas and chicken broth; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 min.
Meanwhile, add the turkey, parsley, 1 tsp salt and 1/4 tsp pepper to the bowl with reserved onion mixture and mix with your hands. Form meat mixture into 20 meatballs. Place meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 min. Serve with more pepper and fresh parsley.