© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs GROUND TURKEY
1/2 c dried Italian bread crumbs
2 shallots, fine dice
6 Cloves garlic, fine dice
2 tsp Nyora chilis, finely ground
3 Large eggs, beaten
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
To taste kosher salt and white pepper
3 tbsp fresh Italian parsley, fine diced
2 tbsp olive oil
1 Medium onion, medium dice
1/4 c diced garlic
2 tbsp dried thyme
To taste kosher salt and white pepper
32 oz canned plum tomatoes
1/2 c diced roasted red peppers, preferably piquillos
1 tsp dried oregano
3 tbsp diced fresh parsley
3 tbsp smokey Spanish paprika
As needed chiffonade parsley
As needed red pepper brunoise
Preheat oven to 500 degrees F.
Mix all ingredients together. Using a number 16 scoop (2 ounces) or by hand, shape into 2-inch balls and place on lightly greased sheet pans.
Roast for 15 minutes or until internal temperature reaches 165 degrees F.
Remove from oven and hold for service.
In a medium stockpot, heat oil. Sauté onions in oil until caramelized, stirring frequently for about 15 minutes.
Add garlic and thyme and cook only until garlic is fragrant. Season mixture with salt and pepper; stirring often, cook another 5 minutes over a low heat.
Stir in tomatoes and diced red peppers. Cook for another 45 minutes over a low heat stirring often. Add remaining ingredients.
Yield: about 1 quart sauce.
For each tapa serving, plate 3 meatballs with tomato sauce in a cazuela. Garnish with chiffonade parsley and red pepper brunoise.