Turkey and Rice Meatballs (Albondigas)

Turkey and Rice Meatballs (Albondigas)

Chef John's meatballs contain cooked rice along with ground turkey, making them especially tender and moist. They're simmered in an easy tomato sauce.

Preparation Time
25 mins
Cooking Time
2 hr
Total Time
2 hr 25 mins
Calories
258 Calories

Recipe Instructions

Step 1
Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
Step 2
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.
Step 3
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.

Ingredients

  • 1 large egg
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 3 cloves crushed garlic
  • 2 tablespoons chopped Italian flat leaf parsley
  • 1 teaspoon smoked paprika
  • 1 tablespoon sherry vinegar
  • 1 pound ground turkey thigh meat
  • 1 cup packed, cooked white long grain rice
  • 1 cup chicken broth, plus more as needed
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon dried oregano
  • 0.125 teaspoon cayenne pepper
  • 0.33333334326744 cup creme fraiche
  • 0.25 cup chopped Italian flat leaf parsley
  • 2.5 cups prepared tomato sauce

Categories

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