Rice and Meatballs

Ingredients

    1 pound ground thigh meat

    1 cup white long rice

    3 cloves garlic

    1/4 cup chopped leaf parsley

    1 egg

    1 teaspoon paprika and cumin

    1/2 teaspoon dried oregano

    1/8 teaspoon red pepper

    Olive oil and salt

    Sauce:

   2 cups tomato sauce

   2 cup chicken broth

   1/2 cup crème

   1 tablespoon vinegar

   1 teaspoon paprika

   2 tablespoons chopped leaf parsley

   Salt and pepper to taste

Preparation

    1-Preheat oven to 450 degrees.

     2-Mix ground thigh meat, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork.

     3- Combine the mixture with a small scoop and place on prepared foil-lined baking sheet. Wet your hands to form into round meatballs.

    4- Bake in preheated oven until browned, about 15 minutes.

    5- Pour chicken broth and prepared tomato sauce in a saucepan. Add in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce.

6- 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.

 

H.Z