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