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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
Sauce
- 2 ½ 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
- 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
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
Directions
Step 1
Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
Step 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.
Step 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 | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 258 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat5g | 27% |
| Cholesterol106mg | 35% |
| Sodium1423mg | 62% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber2g | 7% |
| Total Sugars5g | |
| Protein19g | |
| Vitamin C13mg | 67% |
| Calcium49mg | 4% |
| Iron3mg | 18% |
| Potassium562mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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