As these turkey and rice meatballs simmer in the sauce
the rice absorbs moisture
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
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
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.
Per Serving: 258calories;14.3g fat;15.1g carbohydrates;19.1g protein;106mg cholesterol;1423mg sodium.