The Recipes

Spanish Meatballs

Whenever I make meatballs, I tend to make more than I'm going to eat in a single sitting. You can pop them in the freezer and voila! You have an appetizer ready to go should friends show up to watch Scandal or you get home late. They have the added benefit of being able to be cooked/reheated without needing to defrost first.

Spanish Meatballs

Serves: 1-4     Time: 45 minutes     Difficulty: Just a lil' getting your hands dirty


- 1/2 lb. ground turkey

- 1 garlic clove, grated or pasted

- 1 egg

- 1/2 c. panko bread crumbs

- 1 1/2 T. Spanish paprika

- 1/4 c. tomato sauce or crushed tomatoes

- pinch of saffron 

- 1 c. chicken stock

- 1/2 c. white wine

- chives, sliced for garnish

- salt, pepper, olive oil


Preheat the oven to 350 degrees.

Mix together the chicken, garlic, egg, panko, 1 T. of paprika, and a healthy pinch of salt and pepper. Combine the mixture with your hands, stopping as soon as it comes together.

Using a spoon or scoop to ensure uniformity, roll small amounts of the mixture between your palms.

Heat 1 T. of olive oil in a large pan. Brown the meatballs in batches if needed; approximately eight minutes.

Set aside the meatballs you are eating tonight and place the rest on a wire rack over a baking sheet. Put the sheet in the oven while you work on the sauce, letting them bake for 20-25 minutes.

In the same pan, add the wine, scraping the brown bits off the bottom of the pan, known as the "fond." Once the wine reduces by half, add in the saffron, 1/2 T. paprika, tomato sauce, and chicken stock. Season with salt and pepper. Add the meatballs to the sauce and let it simmer for 25 minutes to make sure the meat is cooked through.

Plate the meatballs and sauce, garnishing with the chives.