Spanish-Style Tapas with Turkey Albondigas

🥘 Ingredients

• Vidalia onion paste
  1 oz
• black pepper
• demi-baguette
  6
• fig jam
  2 unit
• garlic
  12 clove
• ground turkey
  20 oz
• lemon
  2
• olive oil
  20 tsp
• panko breadcrumbs
  ½ cup
• paper towels
• paprika
  4 tsp
• parsley
  ½ oz
• plastic wrap
• prosciutto
  4 oz
• ricotta cheese
  8 oz
• romesco sauce
  1.5 c
• salt
  4 tsp
• sherry vinegar
  2 tsp
• shrimp
  20 oz
• tomato
  4

🍳 Cookware

• baking sheet
• box grater
• small bowl
• medium bowl
• baking sheet
• medium pan
• small bowl
• fine-mesh strainer
• small bowl

1. 

   1

   Wash and dry all produce. Slice demi-baguette crosswise into 8-10 rounds each. Spread out on a baking sheet and drizzle with olive oil ; season with salt and black pepper . Toast on top rack (top and middle racks for 4) until golden brown, ⏱️ 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 .

   demi-baguette: 6, olive oil: 2 tsp, salt: 4 tsp, black pepper, lemon: 2, garlic: 12 clove, parsley: ½ oz
2. 

   2

   Grate tomato 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.

   tomato: 4
3. 

   3

   In a medium bowl , gently combine ground turkey , panko breadcrumbs , 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, ⏱️ 15 minutes .

   ground turkey: 20 oz, panko breadcrumbs: ½ cup, Vidalia onion paste: 1 oz, paprika: 4 tsp
4. 

   4

   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 olive oil (3 TBSP for 2 servings). Heat pan over medium heat and cook, stirring frequently, until garlic is sizzling and fragrant, ⏱️ 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, ⏱️ 6 minutes . Turn off heat. Stir in half the parsley, sherry vinegar (1 tsp for 2 servings), and juice from one lemon wedge. Taste and season with salt and pepper.

   shrimp: 20 oz, paper towels, olive oil: 6 tbsp, sherry vinegar: 2 tsp
5. 

   5

   Place romesco sauce in a second small bowl . Cover tightly with plastic wrap . Microwave until warmed through, ⏱️ 60 seconds . Carefully uncover and stir.

   romesco sauce: 1.5 c, plastic wrap
6. 

   6

   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 bowl , combine ricotta cheese 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.

   prosciutto: 4 oz, ricotta cheese: 8 oz, fig jam: 2 unit