Albondigas (Turkey Rice Meatballs)

These are delicious... that smokey flavor combined with the creamy tomato sauce. It sounds way fancier than it really is, promise! But you're sure to wow guests if you make this. Serve it with some Parmesan Garlic Orzo, yum! (Recipe as written will make 24-30 meatballs, depending on how big you want them. It is easily halved for smaller portion.)

2 lbs ground turkey

2 cups packed, cooked white long-grain rice

3 cloves minced garlic

1/2 cup chopped Italian parsley

2 eggs

4 tsp kosher salt

2 tsp smoked paprika

2 tsp ground cumin

1 tsp dried oregano

1/8 tsp cayenne pepper (feel free to omit!)

2 tbsp olive oil

Sauce: 

2-1/2 cups tomato sauce

1 cup chicken broth

1/3 cup heavy cream

1/2 tbsp sherry

1/2 tbsp white wine vinegar

1 tsp paprika

2 tbsp chopped Italian parsley

salt and pepper to taste

(*Optional: I make this creamier with a bit of mascarpone cheese!)

Preheat oven to 450. Mix all the meatball ingredients together in a bowl (it will be sticky!). Portion mixture into small-medium size meatballs (I usually make 30 small-ish ones) and place on baking sheet lined with foil or parchment. Bake until browned, about 15 minutes.

Pour chicken broth and tomato sauce in large rimmed skillet over medium heat. After it starts to warm, whisk in heavy cream, sherry, vinegar, and paprika. Add parsley and season with salt and pepper. When meatballs are done, transfer to the tomato sauce. Simmer on low heat for 30-35 minutes.