Turkey Meatballs Recipe
- 1-1/4 pounds ground turkey (85 percent lean is ideal; 93 percent lean is too dry)
- 1 cup cooked white rice, cold
- 1 large egg
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup plus 2 tablespoons flour, divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 cups reduced-sodium chicken broth
- 1/4 cup sour cream or heavy cream
- 1 teaspoon smoked paprika
- In a large bowl, combine ground turkey, rice, egg, onion, garlic, salt, and pepper. Mix well.
- Roll meat mixture into 1-1/4-inch balls.
- Place 1/2 cup flour in a bowl. Roll meatballs in flour to coat, dust off excess, and place on a plate. Discard flour.
- Heat oil in a large skillet over medium heat. Add meatballs, and cook for 4 minutes. Flip, cover, and cook for another 3 minutes, or until cooked through. Transfer to a clean plate.
- In same skillet, melt butter over medium heat. Whisk in remaining flour, and cook until roux is golden. Whisk in broth until mixture starts to thicken. Add sour cream and paprika, and season with additional salt and pepper, if desired.
- Simmer sauce until it’s thick enough to coat the back of a spoon. Add meatballs to sauce, and turn to coat evenly. Continue simmering until sauce reaches desired thickness.
- Serving Suggestion: Serve over pasta, alongside green beans and garlic bread.
Photo by Getty Images/elena_hramowa
For more supper idea recipes, see Simple Ideas for Supper.
Traci Smith is a Capper’s Farmer editor. With access to thousands of archived recipes from the magazine, she’s always trying something new.