Turkey and Rice Meatballs (Albondigas)

Name: Turkey and Rice Meatballs (Albondigas)
Total time: 145
Yield: 6
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

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 25 Mins.

Ingredients

6 servings

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1 pound ground turkey thigh meat
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1 cup packed, cooked white long grain rice
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3 cloves crushed garlic
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0.25 cup chopped Italian flat leaf parsley
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1 large egg
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2 teaspoons kosher salt
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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0.5 teaspoon freshly ground black pepper
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0.25 teaspoon dried oregano

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0.125 teaspoon cayenne pepper
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1 tablespoon olive oil
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2.5 cups prepared tomato sauce
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1 cup chicken broth, plus more as needed
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0.33333334326744 cup creme fraiche
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1 tablespoon sherry vinegar
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1 teaspoon paprika
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2 tablespoons chopped Italian flat leaf parsley
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salt and pepper to taste

Instructions

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.