TURKEY MEATBALLS

My go-to white meat is fast becoming turkey. Perhaps the four Thanksgivings I’ve had since I moved here are effecting my food choices more than I’ll let on, eh? A whole roast turkey is a thing of wonder, but save for the aforementioned holiday, I don’t often find myself browsing the aisles for this giant frozen bird, and really, you’d have to serve it with everything else Thanksgiving to do it justice. Ground turkey on the other hand is as adaptable and as delicious as it’s beefy cousin. I use it for taco meat, Bolognese, lasagna, and now, meatballs!

This is an idiot-proof recipe has a hint of the Middle East. The parsley and Nigella seeds are the perfect partners for the mint and cumin in the dipping sauce. I think the warm, toasty flavour of the Nigella seeds is the stand out element of this dish. If you’re unfamiliar with this spice- think part roasted onion, part caraway, maybe even throw in some of that herbaceous sourness of fennel. This, along with cumin, fennel seeds and whole cardamom, make the backbone of my spice collection. I would be lost without these sublime ingredients.

1 lb GROUND TURKEY
2 CUPS BREADCRUMBS (keep a couple of TBSP aside for coating)
HANDFUL OF FRESH MINT AND PARSLEY
1 TBSP NIGELLA SEEDS
SALT AND PEPPER (to taste)

1 LARGE EGG

CANOLA OIL (for frying)

1 CUP PLAIN GREEK YOGURT
JUICE OF ONE WHOLE LEMON
HANDFUL OF FRESH MINT AND PARSLEY
1 TBSP CUMIN SEEDS

1 TBSP NIGELLA SEEDS

In a large bowl, mix the ground turkey, fresh herbs, breadcrumbs, eggs and nigella seeds. I like to use my hands so not to break the meat up too much. Roll into meatballs (this recipe makes 12-14) and set aside on a lined tray or cutting board.

Dust each meatball in the remaining breadcrumbs before frying for 5-7 minutes, turning often to allow them to cook evenly. Let them rest on a baking rack until cool, while mixing the yogurt dipping sauce, and serve!

Why not make it a meal? Slice open some pita bread and serve with a fresh salad.

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