Turkey and Rice Meatballs Recipe: Albondigas Made Easy

Name: Turkey and Rice Meatballs Recipe: Albondigas Made Easy
Total time: 2 hrs 25 mins
Ingredients: 1 pound ground turkey thigh meat; 1 cup packed, cooked white long grain rice; 3 cloves crushed garlic; 0.25 cup chopped Italian flat leaf parsley; 1 large egg; 2 teaspoons kosher salt; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 0.5 teaspoon freshly ground black pepper; 0.25 teaspoon dried oregano; 0.125 teaspoon cayenne pepper; 1 tablespoon olive oil; 2.5 cups prepared tomato sauce; 1 cup chicken broth, plus more as needed; 0.33333334326744 cup creme fraiche; 1 tablespoon sherry vinegar; 1 teaspoon paprika; 2 tablespoons chopped Italian flat leaf parsley; salt and pepper to taste

These turkey and rice meatballs become exceptionally tender and moist as they simmer, thanks to the rice absorbing the flavorful sauce. While not originally intended as a Thanksgiving alternative, they could certainly work as a unique twist! Serve these delicious meatballs over saffron basmati rice for an unforgettable meal.

Total time2 hrs 25 mins
Prep time25 mins
Cook time2 hrs
Yield20 to 24 small meatballs, 6

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Servings

Instructions

Preheat your oven to 450 degrees F (232 degrees C). Prepare a rimmed baking sheet by lining it with foil and lightly oiling the surface to prevent sticking.
In a mixing bowl, combine ground turkey, cooked rice, minced garlic, fresh parsley, an egg, salt, paprika, cumin, black pepper, oregano, cayenne pepper, and a drizzle of olive oil. Use a fork to thoroughly mix the ingredients. Portion the mixture using a small scoop (approximately 1/4 to 1/3 cup) and place each portion onto the prepared baking sheet. With wet hands, gently form each portion into a round meatball shape. Bake in the preheated oven until nicely browned, about 15 minutes.
In a saucepan, pour chicken broth and your favorite prepared tomato sauce. Whisk in creme fraiche, sherry vinegar, and a pinch of paprika. Carefully transfer the baked meatballs into the tomato sauce. Increase the heat to medium-high and bring the sauce to a gentle simmer. Once simmering, reduce the heat to low and continue to simmer until the meatballs are tender, approximately 60 to 90 minutes. If the sauce becomes too thick during simmering, add a splash or two of broth or water to reach the desired consistency. Remove the saucepan from the heat. Stir in fresh parsley, salt, and pepper to taste.

Nutrition

Calories: 258 kcal
Fat Content: 14 g
Fiber Content: 2 g
Sugar Content: 5 g
Sodium Content: 1423 mg
Protein Content: 19 g
Cholesterol Content: 106 mg
Carbohydrate Content: 15 g
Saturated Fat Content: 5 g
Unsaturated Fat Content: 0 g