120 g Cooked white rice (cooled to room temperature)
1 Large egg
1/2 cup Onion (red/white) – (finely chopped)
2 cloves Garlic – (finely chopped)
1/2 tsp Salt
1/4 tsp Black Pepper powder
1/4 tsp Paprika
1/2 cup Flour – (to pat)
2.5 tbsp Extra light Olive Oil
1 tbsp Butter
1.5 tbsp Flour
2 cups Water – (veg broth can be used too)
1/4 cup Sour cream – (or greek yogurt)
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Black Pepper powder
1 tbsp Basil – (freshly chopped to garnish)
In a bowl, combine ground turkey, rice, egg, finely chopped onion, finely chopped garlic, salt, pepper powder and paprika. Mix well. Roll the combined meat into 1 to 1 ½ inch balls (even-sized balls), pat/roll in the flour and set aside.
Heat a large skillet in on medium heat and add the oil. Add the meatballs and cook each side for 7 mins until roasted. Remove the meatballs from the pan and set aside.
In the same skillet, add butter, then whisk in flour and continue whisking until golden in color. Whisk in water and stir until it starts to thicken. Add sour cream with paprika, salt and pepper. Mix well.
Add the turkey meatballs.
Bring sauce to a simmer and stir until it thickens to coat the meatballs. Once the meatballs are warmed up, remove them from heat and garnish with chopped basil. (Remember that the sauce thickens more when it cools.)
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