Description
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.
Ingredients
- 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
- 2 ½ cups prepared tomato sauce
- 1 cup chicken broth, plus more as needed
- ⅓ cup creme fraiche
- 1 tablespoon sherry vinegar
- 1 teaspoon paprika
- 2 tablespoons chopped Italian flat leaf parsley
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 2 hrs
Total Time: 2 hrs 25 mins
Servings: 6