Spanish-Style Tapas with Turkey Albondigas

🥘 Ingredients

• black pepper
  1 tsp
• demi-baguette
  1 unit
• fig jam
  1 tbsp
• garlic
  2 clove
• ground turkey
  1 unit
• lemon
  1 unit
• olive oil
  2 tbsp
• panko breadcrumbs
  ¼ cup
• paprika
  1 tsp
• parsley
  1 bunch
• prosciutto
  1 unit
• ricotta cheese
  ½ cup
• romesco sauce
  2 tbsp
• salt
  ½ tsp
• sherry vinegar
  1 tbsp
• shrimp
  1 unit
• tomato
  2 unit
• vidalia onion paste
  1 tbsp

🍳 Cookware

• box grater
• small bowl
• fine-mesh strainer
• medium bowl
• baking sheet
• paper towel
• medium pan
• small bowl
• plastic wrap

1. 

   1

   Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce.
2. 

   2

   Grate tomato on the largest holes of a box grater over a small bowl . Trim stem ends first to make grating easier. Strain through a fine-mesh strainer to remove excess liquid, then return sauce to the bowl.

   tomato: 2 unit
3. 

   3

   In a medium bowl , gently combine ground turkey , panko breadcrumbs , vidalia onion paste , half the paprika , salt , and black pepper . Mix until just combined, then roll into meatballs. Place on a baking sheet and bake until cooked through ⏱️ 20 minutes .

   ground turkey: 1 unit, panko breadcrumbs: ¼ cup, vidalia onion paste: 1 tbsp, paprika: 1 tsp, salt: ½ tsp, black pepper: 1 tsp
4. 

   4

   Meanwhile, rinse shrimp under cold water and pat very dry with a paper towel . Toss with remaining paprika, minced garlic , olive oil , and a pinch of salt. Sauté in a medium pan over medium heat until pink ⏱️ 5 minutes .

   shrimp: 1 unit, garlic: 2 clove, olive oil: 2 tbsp
5. 

   5

   Place romesco sauce in a microwave-safe small bowl . Cover with plastic wrap and microwave until warmed through ⏱️ 60 seconds . Carefully uncover and stir.

   romesco sauce: 2 tbsp
6. 

   6

   Slice demi-baguette and toast until golden. Dollop with ricotta cheese , drizzle with fig jam and sherry vinegar , and finish with lemon zest. Spread warmed romesco in a serving bowl, top with meatballs, and garnish with parsley . Arrange shrimp and bundled prosciutto on separate platters. Serve all tapas together.

   demi-baguette: 1 unit, ricotta cheese: ½ cup, fig jam: 1 tbsp, sherry vinegar: 1 tbsp, lemon: 1 unit, parsley: 1 bunch, prosciutto: 1 unit