Spanish-Style Turkey Meatballs with Patatas Bravas and Garlic Aioli

Bring the vibrant flavors of Spain to your table with this shareable tapas feast. Smoky paprika-spiced turkey meatballs are seared until golden, then simmered in a rich romesco sauce for a deep, savory finish. Crispy roasted potatoes get a drizzle of creamy garlic aioli, while a tangy herb salad cuts through the richness-perfect for a festive meal at home.

This recipe is designed for easy preparation and big flavor. With simple steps and common ingredients, you can create an impressive spread that feels like a night out. Serve everything family-style for a fun, interactive dinner.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Roughly chop parsley.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Savory Paprika Blend (save rest for later), salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. In a small bowl, combine mayonnaise, garlic powder, 1 tsp vinegar (2 tsp for 4 servings), salt and pepper (you’ll use remaining vinegar later). Stir in water 1 tsp at a time until drizzling consistency. Set aside. In another small bowl (medium for 4), combine romesco sauce, stock concentrate and ¾ cup water (1½ cups for 4).
4. In a medium bowl, gently combine turkey, panko, Vidalia onion paste, remaining Savory Paprika Blend, salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Form into 10-12 1-inch meatballs (20-24 for 4).
5. Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned all over, 4-6 minutes. Reduce heat to medium; stir in romesco mixture. Cook, stirring occasionally and spooning sauce over meatballs, until meatballs are cooked through and sauce thickens, 2-4 minutes. (Add a splash of water if sauce seems too thick.)
6. While meatballs cook, in a second medium bowl, whisk together remaining vinegar, 2 TBSP olive oil, a pinch of sugar, salt and pepper (4 TBSP olive oil and a big pinch of sugar for 4 servings). Add mixed greens and half the parsley to bowl with dressing; toss to combine.
7. Place meatballs and sauce, potatoes and salad in separate shallow serving bowls. Drizzle potatoes with garlic aioli; garnish with remaining parsley. Serve family style.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. Just adjust cooking time as needed to ensure it’s cooked through.

What can I substitute for romesco sauce?

You can use a store-bought roasted red pepper sauce or make a quick version by blending roasted red peppers, almonds, garlic and olive oil.

How do I reheat leftovers?

Reheat meatballs and sauce in a skillet over medium heat with a splash of water. Reheat potatoes in the oven at 400°F for 5-10 minutes to restore crispiness.