Turkey Meatballs with Gluten-Free Paprika Sauce

Ingredients

• about 450 g Ground turkey
• 1/2 cup Cooked rice
• 1/4 cup Onion
• 2 cloves Garlic
• 2 tbsp Sweet paprika
• 1 cup Chicken broth
• about 113 g Dairy-free Cream Cheese
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground turkey, 1/2 cup cooked rice, 1/4 cup onion, 2 cloves garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Mix everything together with your hands until it is well combined.
2. 2Roll the turkey mixture into 12-16 meatballs, about 3.81 cm in diameter.
3. 3Heat the 1 tbsp olive oil in a large skillet over medium heat (176.7°C / 175°C). Carefully place the meatballs in the hot skillet and cook for 6-8 minutes, turning them occasionally, until they are browned on all sides.
4. 4Remove the browned meatballs from the skillet and place them on a plate. Set them aside for now.
5. 5Add the 2 tbsp sweet paprika to the same skillet. Cook, stirring constantly, for 30 seconds until it is fragrant.
6. 6Pour in the 1 cup chicken broth. Bring the liquid to a simmer over medium heat (176.7°C / 175°C), using a spoon to scrape up any browned bits stuck to the bottom of the skillet. Let it simmer for 1 minute.
7. 7Reduce the heat to low (121.1°C / 120°C). Stir in the about 113 g dairy-free cream cheese until it is completely melted and the sauce is smooth and creamy. This should take about 1-2 minutes.
8. 8Gently return the browned meatballs to the skillet with the sauce. Cover the skillet and let the meatballs simmer in the sauce for 15-20 minutes, or until the internal temperature of the meatballs reaches 74°C and the sauce has thickened slightly. Stir occasionally to prevent sticking.
9. 9Serve the turkey meatballs and paprika sauce hot.

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