- 1 pound ground turkey thigh meat
- 1 cup packed, cooked white long grain rice
- 3 cloves crushed garlic
- 1/4 cup chopped Italian flat leaf parsley
- 1 large egg
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- Sauce:
- 2 1/2 cups prepared tomato sauce
- 1 cup chicken broth, plus more as needed
- 1/3 cup creme fraiche
- 1 tablespoon sherry vinegar
- 1 teaspoon paprika
- 2 tablespoons chopped Italian flat leaf parsley
- salt and pepper to taste
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
- Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
- Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.
05/24/2018
recipepes.com
Turkey and Rice Meatballs (Albondigas), recipe
PT15M
PT1H
5
455 calories
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