Albóndigas (Lighter Turkey Meatballs) in Smoky Tomato Sauce

• 1 medium Yellow onion
• 4 cloves Garlic
• 15 g Fresh parsley
• 50 g Panko breadcrumbs
• 1 Egg
• 500 g Minced turkey
• 2 tbsp Extra virgin olive oil
• 2 tsp Smoked paprika
• 800 g Canned chopped tomatoes
• 2 tsp Sherry vinegar
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the oven to 220°C (430°F). Finely chop the onion, mince the garlic, and finely chop the parsley.
2. In a mixing bowl, combine half the onion, half the garlic, half the parsley, the panko breadcrumbs, egg, minced turkey, 1 tsp of the smoked paprika, 1 tsp fine sea salt, and the black pepper. Mix gently until just combined, then roll into 16 meatballs.
3. Arrange the meatballs on a baking tray and drizzle with 1 tbsp of the extra virgin olive oil. Bake for 12 to 15 minutes until lightly browned and cooked through.
4. Meanwhile, warm the remaining 1 tbsp extra virgin olive oil in a saucepan over medium heat. Cook the remaining onion with a pinch of the remaining salt for 6 to 8 minutes until softened, then stir in the remaining garlic and cook for 30 seconds until fragrant.
5. Stir in the remaining 1 tsp smoked paprika, then add the canned chopped tomatoes and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.
6. Add the baked meatballs to the sauce and simmer gently for 5 minutes so they soak up the flavour. Stir in the sherry vinegar and the remaining parsley, then taste and adjust with the remaining salt if needed.

Made this recipe? Rate it — a comment is optional.