How-To

Turkey and Rice Meatballs (Albondigas) Recipe

Comments Off on Turkey and Rice Meatballs (Albondigas) Recipe

"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

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  • US
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  • 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
  • Sauce:
  • 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

    • Directions

  • Prep
  • Cook
  • Ready In
    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.

    Footnotes

    • Chef’s Note:
    • You can also add cooked, softened chopped onion, chopped almonds, or currants to the turkey mixture.
    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 258 calories;14.3 g fat;15.1 g carbohydrates;19.1 g protein;106 mg cholesterol;1423 mg sodium.Full nutrition
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