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Cooking 101
These savory meatballs are loaded up with herbs and then nestled in a plattter of shredded lettuce and an ombre tahini sauce. Don't forget the rice, pita, or fries, to sop up all the sauce.
Chef Tip: Whenever you make meatballs, try to keep them evenly-sized. That way they'll cook evenly and you won't end up with some too crispy, and some to undercooked.
1 pound ground turkey
½ medium red onion, finely grated
2 tbsp finely chopped fresh cilantro
1 tbsp finely chopped fresh mint
Salt
Olive oil
1 head of iceberg or romaine lettuce, shredded
1 cup of Greek yogurt, optional
Toasted sesame seeds
In a large bowl, combine the turkey, onion, cilantro, and mint, with a pinch of salt
Preheat a large skillet over medium heat. Meanwhile, roll the mixture into 1-inch balls
Add a glug of oil to the pan, and when it's shimmering, add the meatballs (in batches if necessary). Cook the meatballs until they're nicely browned and cooked through, about 10-12 minutes
You can skip the yogurt if you'd like, but if not... Mix ½ the Tahini with the yogurt and spread over a serving platter. Add the shredded lettuce on top and drizzle it with olive oil, more Tahini, and a sprinkle of salt. Then nestle the meatballs in the lettuce and top everything with toasted sesame seeds
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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Nutrition (per serving)
Calories = 330
Total fat = 23g
Total carbohydrates = 9g
Fiber = 5g
Protein = 25g
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