Dishing up Spanish meatballs, or albóndigas, with a traditional tomato or saffron sauce as you’d find in Spain.
Standing over the stove, waiting for a from-scratch tomato sauce to cook through and down.
Whipping up another sauce—a thick, rich red pepper and almond–based romesco sauce, fittingly Spanish—in the food processor, which takes only minutes.
HOW THIS QUICKIE WORKS
- Ground turkey gives these meatballs a new spin, and its moderate fat content helps hold the meatballs together
- Sherry, a quintessential Spanish ingredient, adds depth and subtle sweetness to both the meat and sauce
- The small, bite-sized meatballs are perfect for a weeknight supper or as small plates, tapas-style