Turkey And Rice Meatballs (Albondigas)

• 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

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.

thigh meat, rice, garlic, parsley, egg, kosher salt, paprika, ground cumin, freshly ground black pepper, oregano, cayenne pepper, olive oil, tomato sauce, chicken broth, creme fraiche, sherry vinegar, paprika, parsley, salt

Taken from www.allrecipes.com/recipe/245585/turkey-and-rice-meatballs-albondigas/ (may not work)