From: Chef Robert Partida, La Rambla Restaurant and Bar, McMinnville, OR. Yield: 10 servings.
2 lb. ground turkey
½ cup dried Italian bread crumbs
2 shallots, fine dice
6 cloves garlic, fine dice
2 tsp. Nyora chiles, finely ground
3 large eggs, beaten
2 Tbsp. olive oil
1 tsp. dried oregano
1 tsp. dried thyme
to taste, kosher salt and white pepper
3 Tbsp. fresh Italian parsley, fine dice
2 Tbsp. olive oil
1 medium onion, medium dice
¼ cup diced garlic
2 Tbsp. dried thyme
to taste, kosher salt and white pepper
32 oz. canned plum tomatoes
½ cup diced roasted red peppers, preferably piquillos
1 tsp. dried oregano
3 tbsp. diced fresh parsley
3 Tbsp. smoky Spanish paprika
as needed, chiffonade parsley
as needed, red pepper brunoise
For meatballs: Preheat oven to 500°F. Mix all ingredients together. Using #16 scoop (2 oz.) or by hand, shape into 2-inch balls and place on lightly greased sheet pans. Roast for 15 minutes or until internal temperature reaches 165°F. Remove from oven and hold for service.
For sofrito: In medium stockpot, heat oil. Saute onions in oil until caramelized, stirring frequently for about 15 minutes. Add garlic and thyme and cook only until garlic is fragrant. Season mixture with salt and pepper, stirring often. Cook another 5 minutes over low heat. Stir in tomatoes and diced red peppers. Cook for another 45 minutes over low heat, stirring often. Add remaining ingredients. Yields about 1 qt. sauce.
For each tapa serving: Plate 3 meatballs with tomato sauce in a cazuela. Garnish with chiffonade parsley and red pepper brunoise.