My favourite beans that we use in our Italian Kitchen are chickpeas. I also like to make a lot of meatballs. Today these two come together with a Spanish flare. My Turkey Meatballs and Chickpeas is an easy dish with so much goodness. I love the added deep colour that the paprika gives to the dish. In my kitchen I keep both smoked and sweet paprika in stock.
Difference between smoked and sweet paprika
There are three types of paprika: Spanish, Hungarian and smoked. I tend to use Hungarian because I buy it at a European Market, but even there I have found 8 different types of Hungarian. Which to use??So I asked an expert at the market and their answer was simple. Normal paprika is crushed with dried chilies and smoked uses chillies that are smoked dried and then crushed. The smoked has more intense flavours. It is used more in dry rubs for barbecuing. The bottom line depends on your taste buds.
Another one of my turkey meatball recipes https://recipesatmytable.com/agrodolce-tomato-basil-turkey-meatballs/
Ingredients For Turkey Meatballs and Chickpeas
- 1 pound ground turkey
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese
- 1 egg
- 4 cloves garlic (divided-mince two and slice two)
- Good handful of parsley( finely chopped)
- 1/2 cup of cold water
- 1 can chickpeas ( drained and reserve 1/2 cup of the liquid)
- 1 medium leek( thinly sliced)
- 2 tbsp olive oil ( and more fro dressing)
- 2 tbsp tomato paste
- 1 tsp oregano
- 1/2 tsp red pepper chilli flakes
- 2 tbs paprika (smoked or sweet is fine)
- 1/2 cup vegetable broth
- 1/2 cup white wine
- Salt and pepper
Process
Make the meatballs by combining the turkey, breadcrumbs, one egg, salt, pepper, Parmesan cheese, two minced cloves of garlic, some chopped parsley and the 1/2 cup cold water. Mix and shape into one inch meatballs. Place on a cookie sheet lined with parchment and then into a 375 F oven for 10 minutes to slightly brown. Remove and set aside. This recipe makes 20 one inch meatballs. I used half in my cook.
Meanwhile in a frying pan, place your 2 tbsp of olive oil. Add in the leeks and cook 5 minutes until softened. Add the garlic, red pepper chilli flakes and some salt and pepper. Stir and combine. Let flavours develop here for 1 minute. Follow with the paprika and then toast the tomato paste here.
Now hit the pan with the white wine. Let the wine cook for one minute and then add in the reserved chickpea liquid. Now add the chick peas and place in your meatballs. Cover and simmer on low for 20 minutes.
Remove lid and taste. Season as necessary. Serve with more sprinkled parsley and a drizzle of olive oil. You can serve fresh bread with this, polenta or rice. Tonight we are eating it over Papardella pasta.
Served and ready!!
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