Turkey Meatballs + Toppings

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5 from 1 vote

Turkey Meatballs + Toppings

Turkey meatballs with tasty toppings.

Course: Dinner

Cuisine: American

Keyword: meatballs and toppings, Turkey meatballs

Servings:

Calories: 224kcal

Author: Patty

Ingredients

Meatballs

2 T Avocado oil
1/2 diced yellow onion
t t kosher salt
2 minced garlic
1-1/2 t slightly crushed fennel seeds
1 C chopped fresh spinach
1 large egg
4-6 diced Thin Stackers Puffed Grain Cakes (Use the red rice + quinoa)
1 t black pepper
1 t onion powder
1/2 t cayenne
1 t minced fresh thyme
1/2 t dried oregano
1/2 t Hungarian paprika
1/2 bunch flat leaf parsley finely chopped
1 # ground turkey

Tahini Sauce

1/4 C Tahini sauce
1/2 juiced lemon
3 T water
kosher salt and black pepper to taste

Chimichurri Sauce

1/2 bunch finely chopped flat leaf parsley
1/2 bunch finely chopped cilantro
1 minced garlic
1/2 juiced lemon
1/2 C olive oil
kosher salt and black pepper to taste

Instructions

Meatballs

First, preheat the oven to 425F. Gather all the ingredients for the meatballs and cut, measure, and prep.
Heat 2T oil over medium heat in a cast iron skillet. Add the onion, a pinch of salt, and cook until soft. Add garlic and partially crussed fennel seeds and cook until aromatic. Then add the spinach and cook until wilted. Remove from heat and let cool slightly.
In a large bowl, combine egg, diced 4 Thin Stackers crackers, 1t salt, a few turns of black pepper, onion powder, cayenne, thyme, oregano, paprika, parsley, turkey and mix by hand. Then add the slightly cooled spinach mixture and mix again.
Clean the skillet of any debris, then heat a thin layer of oil over medium high heat.
Form up to 24 golf ball-sized turkey balls and brown them on all sides, in 2 or 3 batches. (Caution to not overcrowd the pan.) While cooking the batches, transfer the browned meatballs to a plate. Once all are cooked return them to the skillet and place in the oven 10-15 minutes until cooked through (internal temp 160F).

Tahini sauce

Whisk (or use a fork) together tahini, lemon juice, and water until smooth and liquidy. Taste and season with salt and pepper.
If too thick add water, if too runny add more tahini paste.

Chimichurri

Combine ingredients in a food processor and blend until smooth. Taste and season with salt and pepper.

Serve

Serve 3 meatballs, topped with a drizzle of tahini sauce and a dollop of chimichurri.
A salad makes a great side.

Notes

Contents of the thin stackers: Organic Brown Rice, Organic Red Rice, Organic Quinoa. This is gluten free, kosher, and non-GMO. I use this in place of gluten-grains or rice when I want something a bit lighter added to the turkey mixture.

I wanted to be supportive of a neighbor who was celebrating Passover. So made my estimation of a light Passover meal for her family. I looked on line to find out what I could cook, and this was the main meat-based dish I made. I found it at MyNameIsYeh and, of course, slightly modified it to meet my tastes.

These meatballs can be frozen after cooked, and cooled. Place in a freezer bag for up to 3 months. Reheat using a 350F oven. Chimichurri can also be frozen, just defrost to room temp. Do not freeze tahini sauce, just make some more when needed.

Nutrition