Jennifer Bravo2 Comments

Mediterranean Turkey Meatballs

Jennifer Bravo2 Comments
Mediterranean Turkey Meatballs

These Mediterranean turkey meatballs have become a go-to when I'm dropping off a meal for a friend in need. Simply because it's a crowd pleaser and reheats wonderfully. 

If turkey isn't your thing you could certainly switch it for chicken, and if poultry isn't your thing,  swap it for soaked and rinsed white beans. The sauce in this recipe is just excellent, but in a pinch store bought tzatziki is a great alternative. Serve them with ribboned carrots and a basic veggie side salad, or in place of the chickpea patties in my mediterranean salad for a yummy and filling meal. 

Now to you mamas reading this, you absolutely have to make this for your littles. It's just the perfect flavor profile for kids, and Lila seriously can't get enough of 'em. Please do yourself a favor and make these for your family tonight. And take a picture, too! I want to see! 

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Mediterranean Turkey Meatballs
  • 1 lb ground turkey
  • 1/2 cup onion, minced
  • 1 large egg
  • 1/3 cup finely chopped cilantro, plus 2 sprigs roughly chopped for sauce
  • 1/2 cup toasted pine nuts
  • 1/2 cup golden raisins, soaked in very warm water
  • 1/3 cup fine unseasoned bread crumbs
  • 1/4 tsp ground cumin
  • 1/8 tsp fresh ground pepper
  • 1/2 tsp salt
  • 1 cup plain yogurt, greek-style
  • 3 tbsp fresh lemon juice (usually 1 whole lemon FYI, but do measure)
  • 1 tsp garlic, minced
  • 1/4 tsp ground cumin
  • pinch cayenne pepper
  • 1/4 tsp salt
1. In a food processor, roughly chop the onions, cilantro, toasted pine nuts and raisins, be careful not to over-mix into a paste. Combine mixture with turkey, egg, breadcrumbs, salt, pepper and cumin in a large bowl. Mix (best done with your hands) until ingredients are evenly combined. With damp hands, form the mixture into 1 to 1 ½" balls. Set on a tray lined with parchment. Cover lightly with plastic wrap and chill until ready to cook, at least 15 minutes. 2. Preheat oven to 350 degrees. Brown meatballs on two sides (get good color) in a heavy bottom or cast-iron pan, then place browned meatballs back on tray or in a casserole dish, and into the oven for about 12 minutes, until cooked through (firm and no longer pink inside).3. For the sauce, combine yogurt, lemon juice, garlic, cilantro, cumin and salt in a small bowl. Mix well. Cover and refrigerate.
Prep time: Cook time: Total time: Yield: 18 meatballs