Turkey and Rice Meatballs (Albondigas)

As these turkey and rice meatballs simmer in the sauce, the rice absorbs moisture, swell ups, and creates a relatively tender, moist meatball. I didn't intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. These are delicious served over saffron basmati rice.

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

Ingredients

• 1 large egg
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• 3 cloves crushed garlic
• ¼ teaspoon dried oregano
• ¼ cup chopped Italian flat leaf parsley
• 2 tablespoons chopped Italian flat leaf parsley
• 1 teaspoon smoked paprika
• 1 tablespoon sherry vinegar
• ⅓ cup creme fraiche
• 1 pound ground turkey thigh meat
• 1 cup packed, cooked white long grain rice
• 2 ½ cups prepared tomato sauce
• 1 cup chicken broth, plus more as needed

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.