Turkey and Rice Meatballs

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Turkey and Rice Meatballs

Turkey and Rice Meatballs

Turkey and Rice Meatballs


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


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


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.



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