Turkey and Rice Meatballs (Albondigas)

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.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 2 hrs

    TOTAL : 2 hrs 25 mins

    SERVING : 6

    YIELD : 20 to 24 small meatballs

  • 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.

Per Serving: 258 calories; protein 19.1g; carbohydrates 15.1g; fat 14.3g; cholesterol 105.7mg; sodium 1423.3mg. You can also add cooked, softened chopped onion, chopped almonds, or currants to the turkey mixture.