Turkey and Rice Meatballs (Albondigas)

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.


Recipes · Meat and Poultry · Turkey · Ground Turkey Recipes


Prep Time: 25 mins
Cook Time: 2 hrs
Servings: 6
Total Time: 2 hrs 25 mins
Yield: 20 to 24 small meatballs

Ingredients

Ingredients List

  • 1 pound ground turkey thigh meat

  • 1 cup packed, cooked white long grain rice

  • 3 cloves crushed garlic

  • ¼ cup chopped Italian flat leaf parsley

  • 1 large egg

  • 2 teaspoons kosher salt

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon dried oregano

  • ⅛ teaspoon cayenne pepper

  • 1 tablespoon olive oil


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)

Nutrition Facts
258 Calories
14g Fat
15g Carbs
19g Protein


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