Almost everyone (including the pickiest of eaters!) can appreciate a tasty, tiny meatball. While beef meatballs are great, we decided to go for lean turkey as a healthier alternative to this classic.
Let’s start with what you’ll need for the meatballs, and then we’ll share a delicious yoghurt sauce you can use as an accompaniment (psst… the two together make for a great meal-on-the-go when wrapped up in a warm pita!).
Turkey meatball ingredients:
- 1 Large egg
- 2 cloves of garlic
- 1 shallot, minced
- Handful of fresh flat-leaf parsley, finely chopped
- 1.5 tsp ground cumin
- 0.5 tsp chilli powder (optional)
- Pinch of salt
- 1.5 tsp pepper
- 500g ground turkey (dark meat or a combination of dark and white meat)
- 30 ml olive oil
- Crack the egg into a medium bowl and beat it with a fork or a handheld blender. Then add the garlic, shallots, parsley, cumin, chilli powder, salt and pepper. Stir.
- Add the turkey and gently combine by either using a fork or your hands. Create approximately 16 meatballs (about the size of a ping-pong ball) with your hands and set them aside.
- Heat up a large skillet with olive oil over medium heat. Gently place the meatballs on the skillet in a single layer and cook until they are golden brown (approximately two minutes). Flip the meatballs over and cook them again until golden and cooked all the way through (approximately another two minutes). Place meatballs on a plate lined with paper towel to drain
- Serve and enjoy!
Yoghurt sauce ingredients
- 125ml Greek or regular yoghurt
- 1 small garlic clove, minced and mashed
- Pinch of salt
- 15 ml olive oil
- 8 tbsp white wine vinegar
- 15 ml fresh dill, chopped
- Salt and pepper to taste
All of the ingredients can be combined in one small bowl. If the sauce looks a bit thick, add a dash of water and then season it with salt and pepper.
This recipe easily makes enough for a family of four, though you can double it up and freeze any leftovers for another meal.