Spanish Tapas Feast with Turkey Meatballs, Garlic Shrimp and Crostini

Transport your taste buds to Spain with this vibrant tapas spread that’s perfect for sharing. Juicy turkey meatballs simmered in smoky romesco sauce, succulent garlic-paprika shrimp and salty prosciutto are paired with creamy ricotta topped with sweet fig jam and fresh tomato sauce. Golden crostini are ready to scoop up every delicious bite.

This no-passport-required feast brings together bold flavors and textures that will impress your guests. Whether for a festive gathering or a cozy night in, these tapas are sure to become a favorite.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

12 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

6 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

3 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Slice baguettes crosswise into 8-10 rounds each. Arrange on a baking sheet, drizzle with olive oil and season with salt and pepper. Toast until golden brown, 5-10 minutes. Transfer crostini to a plate; reserve baking sheet.
2. Quarter lemon. Peel and mince garlic. Chop parsley.
3. Grate tomatoes on the largest holes of a box grater into a small bowl. Stir in ½ tsp salt, juice from one lemon wedge, a pinch of garlic and a pinch of pepper. Set aside.
4. In a medium bowl, combine ground turkey, panko, Vidalia onion paste, half the paprika, ½ tsp salt (1 tsp for 4 servings) and pepper. Form into 1-inch meatballs. Arrange on reserved baking sheet. Roast until browned and cooked through, 12-15 minutes.
5. Rinse shrimp and pat dry. In a medium pan, combine remaining garlic, remaining paprika and 3 tbsp olive oil. Heat over medium, stirring, until garlic is fragrant, 3-4 minutes. Add shrimp; cook until opaque, 4-6 minutes. Turn off heat. Stir in half the parsley, 1 tsp sherry vinegar and juice from one lemon wedge. Season with salt and pepper.
6. Place romesco sauce in a microwave-safe bowl. Cover and microwave until warm, 30-60 seconds. Stir.
7. Strain tomato sauce through a fine-mesh strainer; discard liquid. Spread romesco on a serving plate, top with meatballs and garnish with parsley. Place shrimp in a separate bowl; garnish with parsley. Arrange prosciutto slices on a platter. In a small bowl, combine ricotta with a pinch of salt and pepper. Drizzle with olive oil and dollop with fig jam. Serve everything with crostini and lemon wedges.

Recipe Tips

FAQ

Can I use beef instead of turkey?

Yes, ground beef works well in place of turkey for the meatballs.

What if I don't have sherry vinegar?

You can substitute with red wine vinegar or a squeeze of lemon juice.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat meatballs and shrimp gently.