They come to your home, take over your kitchen, cook you a healthy meal and even clean up! Brandon O’Dell, Founder of A Friend That Cooks talks more about the meal prep service.
Spanish Turkey Meatballs - 6 servings
For meatballs:
- 1 lb ground turkey thigh
- .75 lb chorizo fresco (uncured pork chorizo)
- 1 tbsp chile powder
- .5 tbsp Spanish paprika
- .5 tbsp cumin
- .5 tbsp kosher salt
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped yellow pepper (top of one yellow pepper)
- 2 clove finely chopped garlic
- 2 tbsp white wine vinegar
- 1/4 cup bread crumbs (fine or panko)
- 1/4 cup corn meal
Thoroughly mix ingredients and set for 10 minutes before rolling into 18 equal size balls and placing on oil sprayed, parchment covered sheet pan. Roast in oven at 425 degrees for 15 minutes. Turn meatballs and roast additional 5 minutes.
With remaining. In a saute skillet over medium to medium-high heat, saute for two minutes:
- 1 tbsp Spanish olive oil (Columela is great)
- 1 inch diced whole yellow pepper (minus top in meatballs)
- 1 inch diced small spanish onion (yellow onion)
To skillet, add and saute 2 more minutes:
- 1/4 c dry white wine
- 8 wt oz tomato sauce
- 2 chopped garlic cloves
Add water if liquid cooks out too fast
To skillet, add and saute 1 more minute:
- 1 10.5 wt ounce home grown or Cherub grape tomatoes
- 1/8 c loosely chopped parsley
- 1/8 c loosely chopped cilantro
- Meatballs previously roasted
Toss for the final minute to mix ingredients. Serve over steamed quinoa, rice or pasta, topped with queso fresco or shaved Manchego.
