Spanish-Style Tapas & Turkey Albondigas
Enjoy a multi-dish culinary tour of a new destination!
- Shellfish
- Milk
- Wheat
- Soy
Our collection of Spain’s famously shareable tapas dishes makes a perfect festive meal at home. Beef meatballs with savory romesco sauce, garlic-paprika shrimp, and salty prosciutto are joined by creamy ricotta with fig jam, fresh tomato sauce, and golden brown crostini made to scoop up every last bite—no passport required!
Ingredients
10 ounce
Ground Turkey
½ ounce
Vidalia Onion Paste
12 tablespoon
Romesco Sauce
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Ricotta Cheese
(Contains: Milk)
6 clove
Garlic
1 unit
Fig Jam
2 teaspoon
Paprika
2 unit
Tomato
2 ounce
Prosciutto
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
3 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Salt
3 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Slice baguettes crosswise into 8-10 rounds each. Spread out on a baking sheet (two baking sheets for 4) and drizzle with olive oil; season with salt and pepper. Toast on top rack (top and middle racks for 4) until golden brown, 5-10 minutes. Transfer crostini to a plate (reserve baking sheet for Step 3).
Meanwhile, quarter lemon. Peel and mince or grate garlic. Roughly chop parsley.
Grate tomatoes on the largest holes of a box grater over a small bowl. TIP: Trim stem ends off tomatoes first to make grating easier!
Stir in ½ tsp salt, juice from one lemon wedge, a pinch of garlic, and a pinch of pepper. Set aside, stirring occasionally.
In a medium bowl, gently combine beef*, panko, Vidalia onion paste, half the paprika, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.
Form into 10-12 1-inch meatballs (20-24 meatballs for 4).
Arrange meatballs on baking sheet used for crostini. Roast on top rack (top and middle racks for 4) until browned and cooked through, 12-15 minutes.
Meanwhile, rinse shrimp* under cold water, then pat very dry with paper towels.
In a medium pan (large pan for 4 servings), combine remaining garlic, remaining paprika, and 3 TBSP olive oil (6 TBSP for 4). Heat pan over medium heat and cook, stirring frequently, until garlic is sizzling and fragrant, 3-4 minutes. TIP: If garlic begins to brown too quickly, reduce heat to low.
Add shrimp to pan; cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.
Turn off heat. Stir in half the parsley, 1 tsp vinegar, and juice from one lemon wedge (2 tsp vinegar and juice from two lemon wedges for 4). Taste and season with salt and pepper.
Place romesco sauce in a second small microwave-safe bowl. Cover tightly with plastic wrap. Microwave until warmed through, 30-60 seconds. Carefully uncover and stir.
Strain tomato sauce through a fine-mesh strainer; discard excess liquid and return sauce to bowl. Spread romesco sauce over the bottom of a shallow serving bowl, top with meatballs, and garnish with a pinch of parsley. Place shrimp in a separate shallow serving bowl and garnish with a pinch of parsley. Separate prosciutto into slices and arrange in small bundles on a small serving platter.
In a small serving bowl, combine ricotta with a pinch of salt and pepper. Drizzle ricotta with olive oil and dollop with fig jam.
Serve everything with crostini and remaining lemon wedges on the side.
