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Turkey and Rice Meatballs (Albondigas) Recipe:Ground

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.

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

Sauce:

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

Directions

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

  • Chef’s Note:
  • You can also add cooked, softened chopped onion, chopped almonds, or currants to the turkey mixture.
  • Nutrition Facts

    Per Serving: 258calories;14.3g fat;15.1g carbohydrates;19.1g protein;106mg cholesterol;1423mg sodium.

    Comments

    • Posted: 09/11/2019 22:08

      Mason

      STOP THE BUS!!! Get off said bus, and RUN, don't walk...RUN to your kitchen and make these!!!! This recipe is a definite keeper. There were a couple of subs only because i didn't have the ingredients, and forgot one. i didn't have any creme fraiche, so i subbed low fat sour cream and and a splash of half and half. i didn't have any sherry vineagar, i used white wine vinegar and i forgot to add the oregano, so i just added it to the marinara (which i made). So delicious! i used brown basmati rice in the recipe and added some sauteed cremini mushrooms to the rice before serving. YUM! Thanks for a great recipe Chef John!