Spanish Inspired Turkey Meatball Stew

This week marks the one year anniversary of The Stuffed Mouth Blog.

Technically, I posted the first few recipes in early June of 2018, but my creative process began in May. When I look back on the past 12 months, I know that I am in a place of happiness.

Even if my main goal to publish recipes and advice for dating and relationships has shifted toward a more simplified food blog format, I still want to push the idea that putting your best foot forward and presenting yourself as you are and sometimes at your most vulnerable to your new conquest is your strongest weapon.

I find that being confident in your comfort zone makes it easier to go along with meeting someone new and dealing with first date jitters. And the more dates you bag, the better you get at it.

In my case, I’ve become jaded. Dating has turned into a semblance of job interviews. I feel like I’m trying to corner the right candidate for the job that is to be my partner. Trust me, the pages of a cosmo personality quiz don’t offer a clue on how to do it better either.

So instead of throwing myself left and right from guy to guy, I choose me. I’m not saying that I have shut down the production stages of my love life, but Grindr and Tinder have officially been trashed for good. It is time to meet someone by other means. Real life, here I come.

Which leads me to my second task: working on my patience. This one’s a tough diamond to polish. I give myself time to process things and I think twice before acting. And just like some foods taste better when left to marinate, I too can left to gain more flavours. In time, I will have more to offer.

Hop on below to the recipe of the week! For a change, I am using fresh ingredients to bring out a sweet and Smokey flavour to the meat. Enjoy!

Spanish Inspired Turkey Meatball Stew Recipe

Prep:20 / Cooking: 45 / servings 6

INGREDIENTS
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • Kosher salt
  • 1 teaspoon smoked paprika
  • 1 cup sliced small carrots
  • 6 mushrooms, diced
  • 1 head of brocoli, chopped 
  • 14-ounce can low-sodium diced fire-roasted tomatoes
  • 2 cups low-sodium chicken broth
  • 1 cup of water
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 1/4 pounds lean ground turkey
  • 1 egg, slightly beaten 
  • 1/4 cup Panko 
  • 2 tbsp steak seasoning
  • 2 green onions 
  • 3/4 cup loosely packed fresh cilantro (about 1 bunch), chopped, plus more for topping
  • Freshly ground pepper
HOW TO

Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes.

 Add the paprika and veggies to the onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth, water and chickpeas; bring to a rapid simmer and cook. 

Meanwhile, add the ground turkey, the panko, steak seasoning ,1 egg and 1 teaspoon salt plus 1/4 teaspoon pepper to a bowl and mix with your hands. Form the turkey mixture into 20 meatballs. 

Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 10 minutes. 

You now have 2 options: Either you add 2 cups of fusilli or penne to the mix and leave on low simmer until pasta is cooked (about 10minutes) and Serve as a soup-stew, or;
you leave on simmer for another 20 minutes, adding only the pasta near the 10 minute mark to cook through and absorb most of the broth left.

Serve immediately topped with Romano cheese if desired and enjoy! 

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