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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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