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Smoked paprika turkey meatballs

Smoked paprika turkey meatballs

1 pound ground dark turkey meat

1 egg

1/4 red onion, chopped very fine

1/4 cup dry bread crumbs

1/2 teaspoon salt

1/2 teaspoon sweet or spicy smoked

Spanish paprika

6 sprigs parsley, minced

1 tablespoon olive oil

1 can (15 ounces) tomato sauce

1 cup dry red wine

Makes 4 servings.

Lightly mix the turkey, egg, onion, bread crumbs, salt, paprika and parsley together in a medium bowl; form the mixture into 2-inch balls.

Heat the oil in a large skillet over medium-high heat; add the meatballs. Cook, turning, until browned on all sides, about 8 minutes. Add the tomato sauce and wine to the skillet; lower heat to a simmer. Cook, turning the meatballs in the sauce occasionally and spooning the liquid over the meatballs, until meatballs are cooked through, 10-15 minutes.

Nutrition information per serving: 295 calories, 48 percent of calories from fat, 16 g fat, 4 g saturated fat, 135 mg cholesterol, 12 g carbohydrates, 26 g protein, 1,002 mg sodium, 2 g fiber.