As previously discussed on this blog, my husband tends to believe a meal is only a meal if it includes meat. He got me this lovely cookbook for my birthday, and when looking through it to decide which recipes I wanted to try first, I tried to pick out some especially with him in mind. These turkey meatballs are one of the first dishes I tried (and loved!), and my husband enjoyed them immensely. He was particularly excited when he learned that I had PURPOSELY made a ton, and that, yes, he could, in fact, have seconds, thirds, and even leftovers for lunch the next day at work. :)
This is a pretty simple, lovely recipe that comes together quickly for a nice dinner. I'll be sharing the easy chickpea salad you see the meatballs perched on above. Put those two together and add a nice side salad or some grilled asparagus and you have one amazing dinner.
Sesame-Spiced Turkey Meatballs
adapted from the Smitten Kitchen Cookbook
serves 4 normal people (my husband is not normal; he is an eating machine)
1 pound ground turkey
1/3 c. wheat germ
1/4 c. panko bread crumbs
1 Tbs. ground flax*
1 Tbs. chia seeds*
1/4 cup water
1/2 tsp salt
1 egg
2 minced cloves of garlic (about 2 tsp minced)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp cayenne
2 Tbs toasted sesame seeds
Preheat your oven to about 400*F. If you haven't already toasted your sesame seeds, do so now. Once toasted, toss the seeds and all your other meatball ingredients into a medium bowl. Mix and mash it together until well distributed. I used a fork, but would probably suck it up and just use my hands next time!
Take an oven-safe pan (I used my wonderful cast-iron skillet!) and heat it over medium-high heat with a bit of olive oil. Roll your meatballs into golf-ball sized balls and place into hot, oiled skillet to brown. Don't bunch them; you'll have to do this in a couple of batches. Move the meatballs around gently until browned evenly on all sides. Transfer carefully to a paper towel-lined tray. When all the meatballs are browned, wipe away the excess oil and return them all to the skillet (just crowd them in there!). Place the skillet with the meatballs into the preheated oven and bake for about 10-15 minutes (internal temp should be about 160*F).
Consume! Check in later this week for the awesome and simple chickpea salad with which these pair perfectly.
*The original recipe calls for a simple 2/3 c. bread crumbs. I don't buy breadcrumbs, and I don't usually have bread on hand. So, I tend to substitute with things like wheat germ and flax/chia (to help bind). You could definitely just use more wheat germ or actual bread crumbs. I think oatmeal (especially slightly ground) would also be awesome...and what I'll probably do next time!
Sesame-Spiced Turkey Meatballs
adapted from the Smitten Kitchen Cookbook
serves 4 normal people (my husband is not normal; he is an eating machine)
1 pound ground turkey
1/3 c. wheat germ
1/4 c. panko bread crumbs
1 Tbs. ground flax*
1 Tbs. chia seeds*
1/4 cup water
1/2 tsp salt
1 egg
2 minced cloves of garlic (about 2 tsp minced)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp cayenne
2 Tbs toasted sesame seeds
Preheat your oven to about 400*F. If you haven't already toasted your sesame seeds, do so now. Once toasted, toss the seeds and all your other meatball ingredients into a medium bowl. Mix and mash it together until well distributed. I used a fork, but would probably suck it up and just use my hands next time!
Take an oven-safe pan (I used my wonderful cast-iron skillet!) and heat it over medium-high heat with a bit of olive oil. Roll your meatballs into golf-ball sized balls and place into hot, oiled skillet to brown. Don't bunch them; you'll have to do this in a couple of batches. Move the meatballs around gently until browned evenly on all sides. Transfer carefully to a paper towel-lined tray. When all the meatballs are browned, wipe away the excess oil and return them all to the skillet (just crowd them in there!). Place the skillet with the meatballs into the preheated oven and bake for about 10-15 minutes (internal temp should be about 160*F).
Consume! Check in later this week for the awesome and simple chickpea salad with which these pair perfectly.
*The original recipe calls for a simple 2/3 c. bread crumbs. I don't buy breadcrumbs, and I don't usually have bread on hand. So, I tend to substitute with things like wheat germ and flax/chia (to help bind). You could definitely just use more wheat germ or actual bread crumbs. I think oatmeal (especially slightly ground) would also be awesome...and what I'll probably do next time!