Quick Weeknight Spanish Turkey Meatballs

Quick Spanish turkey meatballs are light, flavourful, and ready in under 40 minutes. Spiced with paprika and garlic, these meatballs are ideal for busy weeknights, yet delicious enough for relaxed dinners with family, making them a reliable go-to recipe when time is short.

Course Main Course

Cuisine European, Mediterranean, Spanish

Keyword 30 minute meal, Easy tapas, Fast cooking, Garlic turkey, Lean meatballs, Light recipe, Paprika flavour, Quick albondigas, Spanish turkey, Turkey meatballs, Weeknight dinner

Prep Time 10

Cook Time 20

Servings Servings

Calories 360

Author Spooning & Forking

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.

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.

Nutrition