Medium

Chicken and turkey meatballs in onion sauce

Name: Chicken and turkey meatballs in onion sauce
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6 servings
Cuisine: Home-style, Spanish
Ingredients: 450 g Minced chicken; 450 g Turkey (minced breast); 50 g Bread (crumb); 70 g Milk (70 ml); 50 g Egg (1 without shell); 35 g Plain flour; 60 g Extra virgin olive oil (25 g sauce and 35 g browning); 450 g Red onion; 6 g Garlic; 30 g Tomato purée; 75 g Brandy (75 ml); 600 g Vegetable stock (600 ml); 0.1 g Saffron; 0.2 g Bay leaf (1 leaf); 0.2 g Cayenne pepper; 5 g Parsley; 0.4 g Black pepper; 3 g Salt (to taste)

Total time1 h 35 min Preparation and possible waiting 30 min · Cooking 1 h 5 min

Preparation and possible waiting: 30 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Bread, Plain flour. Usual composition; check the label or the dough/sauce recipe: Bread. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread, Plain flour, Vegetable stock.

Rating Not yet rated

Poultry meatballs in a red onion sauce with saffron and a little brandy.

Jump to steps

30 minpreparation and possible waiting

1 h 5 mincooking

6servings

2.577 kcalwhole recipe

430 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 35 min Preparation and possible waiting 30 min · Cooking 1 h 5 min

Preparation and possible waiting: 30 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Chop the onions and garlic and soften in 25 g oil over medium-low heat for 20 minutes.
Add the tomato purée for one minute, pour in the brandy and boil for 2 minutes.
Add the vegetable stock, saffron, bay and chilli and simmer for 20 minutes. Remove the bay and chilli and blend.
Meanwhile, soak the bread in all the milk. Mix the chicken and turkey with the bread, egg, pepper, a pinch of salt and half the parsley. Shape about 30 meatballs, roughly 3 cm across, and lightly dust with flour.
Brown the meatballs in three batches in the remaining 35 g oil, turning for 5 minutes per batch.
Transfer to the hot sauce and simmer gently for 15 minutes until the centre reaches 70°C for 2 minutes.
Gently shake the pan to coat the meatballs without breaking them. Adjust the salt and serve five per person with the remaining parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.