| Turkey Meatballs |
| 2 Pounds GROUND TURKEY |
| 1/2 Cup dried Italian bread crumbs |
| 2 shallots, fine dice |
| 6 Cloves garlic, fine dice |
| 2 Teaspoons Nyora chilis, finely ground |
| 3 Large eggs, beaten |
| 2 Tablespoons olive oil |
| 1 Teaspoon dried oregano |
| 1 Teaspoon dried thyme |
| To taste kosher salt and white pepper |
| 3 Tablespoons fresh Italian parsley, fine diced |
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- 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.
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| Sofrito (Smoky Tomato Sauce) |
| 2 Tablespoons olive oil |
| 1 Medium onion, medium dice |
| 1/4 Cup diced garlic |
| 2 Tablespoons dried thyme |
| To taste kosher salt and white pepper |
| 32 Ounces canned plum tomatoes |
| 1/2 Cup diced roasted red peppers, preferably piquillos |
| 1 Teaspoon dried oregano |
| 3 Tablespoons diced fresh parsley |
| 3 Tablespoons smokey Spanish paprika |
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- 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.
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| Service |
| As needed chiffonade parsley |
| As needed red pepper brunoise |
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- For each tapa serving, plate 3 meatballs with tomato sauce in a cazuela. Garnish with chiffonade parsley and red pepper brunoise.
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