A lighter, quicker option for Spanish meatball recipes
Why turkey is perfect for weeknights
Turkey mince makes a lean and speedy alternative when you want Spanish meatballs without the wait. It cooks quickly and absorbs flavour beautifully, especially when seasoned with paprika and garlic. Unlike the heartier Spanish Lamb Meatballs with Mint and Paprika, this recipe is all about efficiency without compromising on flavour.
When I cook this recipe
I often make turkey meatballs during busy weeks when time is short but I still want something homemade. They’re lighter than my Smoky Chorizo and Beef Spanish Meatballs and feel just right on a weekday evening. With minimal prep, they can be on the table in under 40 minutes, making them a regular feature in my kitchen.
Why they’re still full of flavour
Turkey may be mild, but it shines when paired with smoked paprika, garlic, and fresh parsley. A quick simmer in a tomato-based sauce lifts the flavour further, creating a dish that feels every bit as satisfying as a richer meatball. It’s a nice middle ground between the delicacy of Juicy Chicken and Manchego Spanish Meatballs and the boldness of red wine–based recipes.
Why you should try this recipe
If you’re dipping into Spanish Meatballs for the first time, this version is approachable and practical. It’s a recipe that balances flavour, health, and convenience, everything you need for a weekday supper.
Ingredients
- 500 g turkey mince (preferably thigh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 40 g breadcrumbs
- 1 medium egg
- 2 tbsp milk
- 1 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 400 g tinned chopped tomatoes
- 1 tbsp tomato purée
- 100 ml chicken stock
- 1 bay leaf
- Salt and black pepper to taste
Ingredient Notes
Turkey thigh mince is preferable to breast, as it contains more fat and stays juicier. If only lean turkey is available, add an extra tablespoon of olive oil to keep the meatballs from drying out.
Breadcrumbs and milk keep the texture soft, while paprika and garlic provide Spanish character. Chicken stock lightens the sauce, keeping it in line with the leaner meat.
Instructions
In a bowl, mix turkey mince, onion, garlic, breadcrumbs, egg, milk, paprika, parsley, salt, and pepper until combined. Roll into small balls and set aside.
Heat olive oil in a pan over medium heat. Brown the turkey meatballs quickly, turning until golden. Remove to a plate.
In the same pan, stir in tomato purée and cook briefly. Add chopped tomatoes, chicken stock, and bay leaf. Return the meatballs, cover, and simmer for 15–20 minutes until cooked through. Sprinkle with fresh parsley before serving.
Cooking Techniques and Recommendations
Because turkey cooks quickly, avoid over-browning at the start. A light sear is enough before finishing them gently in the sauce. Too much browning can toughen leaner meat.
Simmering for 15–20 minutes is plenty; longer cooking risks drying out the meatballs. Check doneness by cutting one open — it should be white and juicy throughout.
What to Serve with This Recipe
I like these turkey meatballs with Patatas Bravas with Spicy Sauce. The crisp potatoes add heft without making the meal too heavy.
For a bread pairing, Garlic Bread with Olive Oil and Parsley is a quick side that doubles as a sauce mop. If you want more vegetables, roasted courgettes or peppers work nicely.
Wine and Beer Pairings
A Verdejo from Rueda is crisp and herbal, making it a natural match for lighter turkey meatballs. A young Rioja Blanco also pairs well, with citrus and oak balancing the tomato sauce. For beer, a light lager is refreshing alongside the paprika seasoning. A session IPA with citrus hops also works, cutting through the richness of the sauce without overwhelming the turkey.
Frequently Asked Questions
Are turkey meatballs as juicy as beef or pork?
They can be, if made with thigh mince or if extra fat is added. Cheese or olive oil helps too. For more naturally juicy options, see my Juicy Chicken and Manchego Spanish Meatballs.
How long does it take to cook Spanish turkey meatballs?
They usually cook through in 15–20 minutes of simmering. Quicker than lamb or beef versions such as Spanish Lamb Meatballs with Mint and Paprika.
Can I make turkey meatballs ahead of time?
Yes, shape them and keep in the fridge for up to 24 hours. Brown and simmer just before serving.
Do turkey meatballs freeze well?
They do. Freeze cooked meatballs in sauce for up to 2 months. Defrost and reheat gently.
What sides go best with these quick turkey meatballs?
Patatas bravas, garlic bread, or even a chickpea salad. Try my Warm Spanish Chickpea Salad with Paprika for a balanced meal.
Tips for Success with Spanish Meatball Recipes
Don’t skip the breadcrumbs and milk — turkey is leaner and needs help to stay tender. Resting the mixture for 10 minutes before shaping allows the breadcrumbs to hydrate, giving a smoother texture.
Roll the meatballs gently without compressing too much. Overpacking creates dense results, while a looser shape leads to lighter, juicier meatballs.
Recipe Variations
Add a handful of grated manchego for a creamier flavour, borrowing from my Juicy Chicken and Manchego Spanish Meatballs.
For spice, stir a teaspoon of harissa into the sauce. It brings the heat closer to my Spicy Spanish Meatballs with Chilli and Peppers.
Storage and Reheating for Spanish Meatball Recipes
These meatballs keep well in the fridge for 3 days. Reheat gently in a saucepan with a splash of stock to stop the sauce thickening too much. They freeze well for up to 2 months. Defrost overnight in the fridge and reheat until piping hot.
Quick Weeknight Spanish Turkey Meatballs
Ingredients
- 500 g Turkey mince preferably thigh
- 1 Onion small, finely chopped
- 2 cloves Garlic minced
- 40 g Breadcrumbs
- 1 Egg medium sized
- 2 tbsp milk full fat
- 1 tsp Smoked paprika
- 2 tbsp Fresh Parsley chopped
- 2 tbsp Olive oil extra virgin
- 400 g Tomatoes chopped, tinned
- 1 tbsp Tomato puree
- 100 ml Chicken stock
- 1 Bay leaf
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- In a bowl, mix turkey mince, onion, garlic, breadcrumbs, egg, milk, paprika, parsley, salt, and pepper until combined. Roll into small balls and set aside.
- Heat olive oil in a pan over medium heat. Brown the turkey meatballs quickly, turning until golden. Remove to a plate.
- In the same pan, stir in tomato purée and cook briefly. Add chopped tomatoes, chicken stock, and bay leaf. Return the meatballs, cover, and simmer for 15–20 minutes until cooked through. Sprinkle with fresh parsley before serving.