Spanish Turkey Meatball Stew -A Food Network Mag review

My first issue of Food Network magazine arrived today. I'm excited and I hope it can shake my food up a little (the pressure is on magazine). You know how you just buy the same things and make the same things over and over??

The first inspiring dish that caught my eye: Spanish Turkey Meatball Stew. I think it's the 'Spanish' that does it. Turkey meatball stew? Not so much...

page 96 of Food Network magazine with picture of the stew

Yield: 4 servings

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • Kosher salt
  • 1 teaspoon smoked paprika (couldn't find, so, I used regular)
  • 1 cup sliced small carrots (don't like too many carrots so used 1/2 cup yams, 1/2 cup carrots)
  • 2 14-ounce cans low-sodium diced fire-roasted tomatoes (couldn't find, used regular ones)
  • 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 parsley (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, 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.
raw ground turkey, chopped parsley in a glass bowl
yams and carrots on a bamboo cutting board
red dutch oven on stove with finished stew inside
  • easy to prepare
  • more like a soup than a stew
  • Craig said it would be nice if I made it again
  • I liked that it worked fine with substitutions
  • good by itself or served on rice
Do you get Food Network Magazine? What's the best recipe you've tried?

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