Saturday, May 25, 2013

Cubetti-Dotted Turkey Meatballs

I had never baked meatballs - until I did a book review of The Bengali Five Spice Chronicle. Now it's one of my favorite ways to cook meatballs. I whipped up a double batch for Riley's birthday picnic and served them with a sheeps' milk yogurt from Garden Variety Cheese in Royal Oaks. They were a hit!

2 pounds ground turkey
2 eggs
1 C cubetti (diced pancetta)
1/2 C ground almonds
2 T diced shallots and garlic, sauteed in butter until softened and beginning to caramelize
1/2 t ground cumin
1/4 t ground coriander
dash of paprika
freshly ground salt
freshly ground pepper

Mix all of the ingredients together well. Preheat the oven to 375 degrees. Line a baking pan with foil. Form tablespoon-sized meatballs - or larger if you like - and place them on your baking sheet. They will shrink, so you can place them fairly close together. Bake for 30-35 minutes.

Yogurt Sauce
1 C sheeps' milk yogurt
1/2 t crushed garlic
1 T dukkah*
2 T fresh herbs (use whatever you have on-hand, I used Italian flat-leaf parsley)
1 T fresh lemon juice

Mix everything together in a bowl. Chill until ready to serve.

1 comment:

  1. These look amazing! I love turkey meatballs, and the spices here sound just fantastic!


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