Spanish Turkey Meatball Stew

The last few months of the year always seem to fly by for us and most people I know. That school thing, all the holidays to celebrate, after school activities, birthdays, family visits, busy work seasons, ect, ect, ect…. This year is no different, so we try to come up with some dishes that can work with our busy schedules. Soup is always a great option for quick and tasty meals, stews and chilies as well.

I am not a big beef eater, but you could substitute your favorite meatball recipe if you like. Change the tomatoes and chicken broth to low sodium and make it even healthier. I never notice the change in flavor when using low sodium items, as long as you pack the dish with full flavor fresh veggies and herbs.

Inspired by Food Network Magazine, October Issue

1 ¼ pound ground turkey meat
1 jalapeño, seeds removed and chopped fine
2 tablespoon diced onion
1 egg
1 green onion, sliced fine
3 tablespoon breadcrumbs
Kosher salt
Ground black pepper
2 tablespoons extra virgin olive oil
2/3 cup diced yellow onion
5 garlic cloves, minced
Kosher salt
1 teaspoon smoked paprika
1 cup sliced carrots
2 14 ounce can of diced fire roasted tomatoes
2 cups chicken broth
1 15-ounce can chick peas, drained and rinsed
1 15-ounce can hominy, drained and rinsed
½ cup chopped cilantro

Start by forming the meatballs, by combining the turkey meat, jalapeño, 2 tablespoons of diced onions, egg, green onion, breadcrumbs and a dash of salt and pepper. Mix very well and form into 2 ounce, quarter size meatballs. Set aside and prepare stew.

Heat the olive oil in a large skillet over medium high heat. Add the onions, garlic and a sprinkle of salt and sauté for a few minutes. Add the paprika and carrots and sauté another minute. Pour in tomatoes, chicken broth, chick peas, hominy and cilantro and bring to a gentle simmer. Gently add the formed meatballs into the simmering stew and allow to cook thru- about 6-8 minutes, rotating half way thru.

Serves 4 and reheats with even more flavor!