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Turkey Rice Albondigas

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PREP TIME
25 min
COOKING TIME
120 min
TOTAL TIME
145 min
SERVINGS
6 servings
Dinner
Turkey Rice Albondigas
Ingredients
  • 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
  • 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
Instructions
1
Preheat the oven to 450 degrees Fahrenheit. Cover a baking sheet with aluminum foil and lightly grease its surface with oil.
2
Combine ground turkey, cooked rice, minced garlic, chopped parsley, egg, salt, paprika, cumin, black pepper, dried oregano, and a pinch of heat in a bowl using a fork. Divide the mixture into small portions, about 1/4 to 1/3 cup, and place them on the prepared foil-lined baking sheet. Use your hands to shape each portion into a round meatball.
3
Bake the meatballs in the preheated oven until they are nicely browned, approximately 15 minutes.
4
In a saucepan, combine chicken broth and prepared tomato sauce. Whisk in creme fraiche, sherry vinegar, and a pinch of paprika. Transfer the meatballs to the tomato sauce mixture. Set the heat to medium-high and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook until the meatballs are tender, taking about 60 to 90 minutes. If the sauce becomes too thick, add a small amount of broth or water to thin it out. Remove from heat and stir in chopped parsley, salt, and black pepper.