Name: Turkey and Rice Meatballs (Albondigas)
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Ground turkey thigh meat - 1 pound; Packed, cooked white long grain rice - 1 cup; Crushed garlic - 3 cloves; Chopped Italian flat leaf parsley - ¼ cup; Large egg - 1; Kosher salt - 2 teaspoons; Smoked paprika - 1 teaspoon; Ground cumin - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Dried oregano - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Olive oil - 1 tablespoon; Prepared tomato sauce - 2 ½ cups; Chicken broth, plus more as needed - 1 cup; Creme fraiche - ⅓ cup; Sherry vinegar - 1 tablespoon; Paprika - 1 teaspoon; Chopped Italian flat leaf parsley - 2 tablespoons; Salt and pepper to taste - 2 tablespoons

Ingredients for - Turkey and Rice Meatballs (Albondigas)

1. Ground turkey thigh meat 1 pound

2. Packed, cooked white long grain rice 1 cup

3. Crushed garlic 3 cloves

4. Chopped Italian flat leaf parsley ¼ cup

5. Large egg 1

6. Kosher salt 2 teaspoons

7. Smoked paprika 1 teaspoon

8. Ground cumin 1 teaspoon

9. Freshly ground black pepper ½ teaspoon

10. Dried oregano ¼ teaspoon

11. Cayenne pepper ⅛ teaspoon

12. Olive oil 1 tablespoon

13. Prepared tomato sauce 2 ½ cups

14. Chicken broth, plus more as needed 1 cup

15. Creme fraiche ⅓ cup

16. Sherry vinegar 1 tablespoon

17. Paprika 1 teaspoon

18. Chopped Italian flat leaf parsley 2 tablespoons

19. Salt and pepper to taste 2 tablespoons

How to cook deliciously - Turkey and Rice Meatballs (Albondigas)

1 . Stage

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

2 . Stage

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 . Stage

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 John