Meatballs boast flavorful Spanish flair

January 30, 2008|By Joe Gray | Joe Gray,CHICAGO TRIBUNE

The nostalgic satisfaction of meatloaf eludes many of us during the busy workweek because the soul-soothing comfort food takes so darn long to bake.

But what about meatballs instead? The form lends itself to limitless flavor combinations. This version gets a Spanish flair from smoked paprika, which provides great depth of flavor. The meatballs are simmered in a little red wine and tomato sauce. Choose an inexpensive Rioja to cook with to keep the theme going.

Menu

Smoked Paprika Turkey Meatballs

Spanish rice

Glazed carrots

Flan

Smoked Paprika Turkey Meatballs

Serves 4 -- Total time: 35 minutes

1 pound ground dark turkey meat

1 egg

1/4 red onion, chopped very fine

1/4 cup dry bread crumbs

1/2 teaspoon salt

1/2 teaspoon sweet or spicy smoked Spanish paprika

6 sprigs parsley, minced

1 tablespoon olive oil

1 can (15 ounces) tomato sauce

1 cup dry red wine

Lightly mix the turkey, egg, onion, bread crumbs, salt, paprika and parsley together in a medium bowl; form the mixture into 2-inch balls.

Heat the oil in a large skillet over medium-high heat; add the meatballs. Cook, turning, until browned on all sides, about 8 minutes. Add the tomato sauce and wine to the skillet; lower heat to a simmer.

Cook, turning the meatballs in the sauce occasionally and spooning the liquid over the meatballs, until meatballs are cooked through, 10 to 15 minutes.

Per serving: 295 calories, 16 grams fat, 4 grams saturated fat, 135 milligrams cholesterol, 12 grams carbohydrate, 26 grams protein, 1,002 milligrams sodium, 2 grams fiber

Joe Gray writes for the Chicago Tribune, which provided the nutritional analysis.

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