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Turkey and Rice Meatballs (Albondigas)

Rated as 4.45 out of 5 Stars

"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."
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Ingredients

2 h 25 m servings 258 cals
Original recipe yields 6 servings (20 to 24 small meatballs)

Directions

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  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. Watch Now
  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. Watch Now

Footnotes

  • Chef's Note:
  • You can also add cooked, softened chopped onion, chopped almonds, or currants to the turkey mixture.

Nutrition Facts


Per Serving: 258 calories; 14.3 g fat; 15.1 g carbohydrates; 19.1 g protein; 106 mg cholesterol; 1423 mg sodium. Full nutrition

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Reviews

Read all reviews 69
  1. 75 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

STOP THE BUS!!! Get off said bus, and RUN, don't walk...RUN to your kitchen and make these!!!! This recipe is a definite keeper. There were a couple of subs only because i didn't have the ingred...

Most helpful critical review

I followed the recipe exactly. We did not enjoy these at all. The flavors /spices used did not work well IMO and the tomato sauce was bland and acidic.

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STOP THE BUS!!! Get off said bus, and RUN, don't walk...RUN to your kitchen and make these!!!! This recipe is a definite keeper. There were a couple of subs only because i didn't have the ingred...

This is to rnelson775, all recipes call for certain ingredients; most people who know how to cook think about what they have on hand & substitute.... REALLY! I have made numerous Chef John re...

I thought this was great. As for some other reviews and concerns over the ingredients, lol, look..the sherry vinegar is just cooking wine in a nutshell. You can buy a bottle of it at Walmart for...

Sooooo good. Like others, I substituted the creme fraiche and sherry vinegar with light sour cream and red wine vinegar because that is what my pantry has and left out the parsley since one of ...

I really liked the texture of the meatballs but I found the cumin overpowered the other flavours in the sauce. I did make a few changes due to dietary restrictions and what I had on hand. I did...

Excellent easy recipe, turned out delicious. I did not have smoked paprika, used regular paprika and threw in a teaspoon of Worcestershire to the meatball mixture.

In my house albondigas contain fresh chopped mint from the herb garden. The flavor of these meatballs is enhanced by finishing the cooking in a red sauce. I plan meals in advance and obtain all ...

I followed the recipe exactly. We did not enjoy these at all. The flavors /spices used did not work well IMO and the tomato sauce was bland and acidic.

This was my first time making meatballs. These were super and very tasty. Followed recipe to a T except I didn't have sherry vinegar on hand so subbed with red wine vinegar and used pre-cook...