The nostalgic satisfaction of meat loaf eludes many of us during the busy workweek because the soul-soothing comfort food takes so long to bake.
But what about meatballs instead? 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.
Smoked Paprika Turkey MeatballsMakes 4 servings
1 pound ground dark turkey meat
1/4 red onion, chopped very fine
1/4 cup dry bread crumbs (see note)
1/2 teaspoon salt
1/2 teaspoon sweet or spicy smoked Spanish paprika (see note)
6 sprigs parsley, minced
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
1 cup dry red wine
1. Lightly mix the turkey, egg, onion, bread crumbs, salt, paprika and parsley together in a medium bowl; form the mixture into 2-inch balls.
2. Heat the oil in a large skillet over medium-high heat; add the meatballs. Cook, turning, until browned on all sides, about 8 minutes.
3. Add the tomato sauce and wine to the skillet; lower heat to a simmer.
4. Cook, turning the meatballs in the sauce occasionally and spooning the liquid over the meatballs, until meatballs are cooked through, 10 to 15 minutes.
Note: Buy smoked Spanish paprika in spice stores and some supermarkets, or substitute regular paprika. Also, grind your own crumbs from bread that has gone stale. Simply process in a food processor until fine; save any extra in the freezer.
Per serving: 295 calories, 26 grams protein, 12 grams carbohydrates, 16 grams fat, 135 milligrams cholesterol, 1,002 milligrams sodium, 2 grams dietary fiber