This is why I've been scouring my large inventory of recipes as of late - looking for things that can be made in big batches and transformed throughout the week. I've been relying a lot on beans (why don't beans get the respect they deserve?!) but this past week I tried something new with these spiced turkey meatballs.
Middle-eastern flavors are the way to my heart so the second I spotted these in my ever reliable Smitten Kitchen cookbook, I knew they had to be made. These are easy-peasy. So easy in fact that you could make them in the middle of the week and still get dinner on the table in under 30 minutes. They are chock full of flavor (so many spices!), protein-packed, and fairly healthy. Really, what is there not to love?
Sesame-Spiced
Turkey Meatballs with Chickpea Salad
Recipe adapted from the Smitten Kitchen Cookbook
Me being me (and considering I was serving this to adults), I upped all the spices (and added some new ones), I don't think Deb would mind.
Me being me (and considering I was serving this to adults), I upped all the spices (and added some new ones), I don't think Deb would mind.
Serves 4 – 6 depending on the individuals and the appetites
For the Meatballs
1 pound ground turkey
⅔ cup fresh breadcrumbs
¼ cup water
1 teaspoon sea salt
1 large egg
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
1 teaspoon Aleppo pepper
¼ teaspoon sumac
1/4 teaspoon Zatar
1 teaspoon Aleppo pepper
¼ teaspoon sumac
1/4 teaspoon Zatar
Pinch of cayenne pepper
2 tablespoons sesame seeds, toasted
For the Chickpea
Salad
1 15 oz. can chickpeas, rinsed and drained
½ cup pitted green olives, thinly sliced
1 teaspoon ground sumac
2 tablespoons freshly squeezed lemon juice
½ teaspoon Zatar
½ teaspoon Zatar
1 garlic clove, minced
Pinch of cayenne pepper
¼ teaspoon sea salt
Olive oil
For the meatballs: Preheat oven to 400 degrees. Combine
all the meatball ingredients in a medium bowl and mix with your hands. Form
into 1½" balls and arrange on a baking sheet lightly greased with olive
oil or nonstick spray.
Bake meatballs for 20 minutes, rotating sheet halfway
through. Serve with chickpea salad.
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