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Jewish World Review July 23, 2008 / 20 Tamuz 5768 Smoked paprika turkey meatballs simmered in red wine and tomato sauce By Joe Gray http://www.JewishWorldReview.com | The nostalgic satisfaction of meatloaf eludes many of us during the busy workweek because the soul-soothing comfort food takes so darn long to bake. But what about meatballs instead? The form lends itself to limitless flavor combinations. This version gets a Spanish flair from smoked paprika, which provides great depth of flavor. The meatballs are simmered in a little red wine and tomato sauce; choose an inexpensive Rioja to cook with to keep the theme going. MENU Smoked paprika turkey meatballs Spanish rice Glazed carrots Flan TIPS: Smoked Spanish paprika can be found in spice stores and some supermarkets, but you could substitute regular paprika or even ground red pepper. You could buy bread crumbs for this dish, but why spend the money when you can easily grind your own from good bakery bread that has gone stale? Simply process in a food processor until fine; save any extra in the freezer. BEVERAGE SUGGESTION: Pour a tempranillo-based wine, such as one from the Spanish region of Rioja SMOKED PAPRIKA TURKEY MEATBALLS Preparation time: 15 minutes Cooking time: 20 minutes Yield: 4 servings 1 pound ground dark turkey meat 1 egg 1/4 red onion, chopped very fine 1/4 cup dry bread crumbs 1/2 teaspoon salt 1/2 teaspoon sweet or spicy smoked Spanish paprika 6 sprigs parsley, minced 1 tablespoon olive oil 1 can (15 ounces) tomato sauce 1 cup dry red wine 1. Lightly mix the turkey, egg, onion, bread crumbs, salt, paprika and parsley together in a medium bowl; form the mixture into 2-inch balls. 2. Heat the oil in a large skillet over medium-high heat; add the meatballs. Cook, turning, until browned on all sides, about 8 minutes. Add the tomato sauce and wine to the skillet; lower heat to a simmer. Cook, turning the meatballs in the sauce occasionally and spooning the liquid over the meatballs, until meatballs are cooked through, 10-15 minutes. Nutrition information per serving: 295 calories, 48% of calories from fat, 16 g fat, 4 g saturated fat, 135 mg cholesterol, 12 g carbohydrates, 26 g protein, 1,002 mg sodium, 2 g fiber Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2008, Chicago Tribune Distributed by McClatchy-Tribune Information Services.