Cumin Spiced Turkey Meatballs
The trifecta of delicious, healthy and versatile, this meatball recipe works in so many different ways. Make them a bit smaller to be served on a toothpick as an appetizer. Or make them a bit larger to place on a salad or in a sandwich (using either a pita or bun).
Drizzle with Chimmichuri or a basic yogurt sauce, or both.
- 454 g Ground Turkey
- 1 Shallot or 1/2 small Onion, grated on a box grater
- 1/4 Cup of Fresh cilantro (chopped), plus a little extra unchopped for garnish
- 1 Garlic Clove, pressed or minced
- 1 Egg Yolk
- ⅓ Cup Bread Crumbs *leave out if you are cooking for gluten-free or keto
- 1 TBSP (15 g) Ground Cumin
- ½ TBSP Paprika
- 1 tsp Fine Sea Salt
- 1 tsp Sriracha Sauce *Optional
- 1 ½ TBSP (30 g) Olive Oil (for cooking)
- Preheat the oven to 375° F
- Mix together the dry ingredients first in a large bowl and whisk to ensure the spices are evenly distributed. Then add the turkey, egg yolk, onion, garlic and sriracha.
- Mix well, either by hand or with a spatula, then form small balls appx ⅓ cup in size (slightly smaller if serving as an appetizer and somewhat larger if serving with salad or inside a sandwich.
- Using a cast-iron frying pan (if you have one, otherwise use a non-stick) on medium-high heat, brown the meatballs on the stovetop, rolling them every couple of minutes to get some colour overall. – about 8 minutes in total.
- Finish the meatballs in the oven (either in the cast-iron pan or other oven-safe dishes) to be sure they are thoroughly cooked through (internal temperature of 165° F) – appx 10 minutes.
Cooking time may vary slightly depending on the size of the meatball, so be sure to check the internal temperature.