Smoky Paprika Turkey Meatballs over Basmati Rice

Dice the yellow onion finely. mince the garlic cloves. Pick the cilantro leaves and chop them, reserving some nice sprigs for garnish.

In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, diced onion, minced garlic, 2 tsp paprika, 1 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper. Add 2 tbsp chopped cilantro and 2 tbsp olive oil.

Mix everything together gently with your hands until just combined — don't overwork it or the meatballs will be tough. Cover and refrigerate for 10 minutes while you prepare the other components.

Rinse the basmati rice in cold water until it runs clear, then drain well.

In a saucepan with a tight-fitting lid, bring 600ml water to a boil with 1 tsp salt. Add the drained rice, reduce heat to low, cover and simmer for 15 minutes.

Remove from heat and stir in 1 tbsp butter. Cover again and let steam for 5 minutes. Fluff with a fork and keep warm.

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Shape the turkey mixture into golf-ball-sized meatballs, about 12-14 total, and place them on the prepared baking sheet.

Bake for 18-20 minutes until cooked through and nicely browned, turning halfway through cooking time. The internal temperature should reach 74°C (165°F). Set aside.

While the meatballs bake, heat 3 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, cooking until softened and fragrant, about 5 minutes.

Add 2 tbsp paprika and 1 tsp cumin to the onions, stirring constantly for 1 minute to bloom the spices.

Add the chopped tomatoes, chicken broth, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp honey. Stir well to combine.

Simmer the sauce for 8-10 minutes until it thickens slightly and the tomatoes break down. Taste and adjust seasoning if needed.

Gently nestle the baked meatballs into the sauce and simmer together for 2-3 minutes to let the flavors meld.

Fluff the basmati rice with a fork and divide it among warm plates or place it in a large mound on a serving platter.

Spoon the smoky tomato sauce and meatballs over the rice, letting the sauce pool around the grains.

Finish with a squeeze of fresh lemon juice, a scattering of fresh cilantro leaves, and serve immediately.