Mediterranean Style Turkey Meatballs

This is a guest recipe developed by my boyfriend, Chris, who made these delightful meatballs for dinner last night!  The dish is centered around Ras El Hanout, which is a Moroccan spice blend that contains cinnamon, cumin, and ginger, among other spices.  We were fortunate enough to receive some in the mail (my real job is a food scientist, so I get lots of fun shipments of new spice blends and flavors to try!). We decided to test it out in a meatball dish to recreate something similar to a turkey kebab.

If you are not receiving random spice blends in the mail, don’t despair!  There are several recipes out there to make Ras El Hanout, including this one from Epicurious.  This could also be skipped entirely and the recipe can be made as is with the cumin and coriander, perhaps with ¼ tsp of ground cinnamon and ground ginger to make a similar flavor profile.  I think the combination of spices is super fun and makes the meatball memorable and different from the traditional Italian style that I am used to, so give this a try!

Recipe down below, photo up top!

Mediterranean Style Turkey Meatballs

Ingredients:

  • 1 ½ pounds ground turkey
  • ½ cup minced onion
  • 1 egg
  • ½ cup bread crumbs
  • 1 tbsp tomato paste
  • 1 tbsp coriander seeds, toasted and ground
  • 1 tbsp cumin seeds, toasted and ground
  • 2 tsp Ras El Hanout
  • 1 cup crumbled Feta Cheese

Method:

  1. Preheat the oven to 350F.
  2. Add all ingredients except for the feta cheese to a large bowl, and stir to fully incorporate.  Once combined, add the feta cheese and fold to fully combine.
    1. I usually do this step with my hands, but a spoon or spatula will work great if touching raw meat grosses you out!  As always, wash your hands thoroughly both before and after touching the raw meat.
  3. Prepare a baking (sheet) tray by lining with foil and brushing with olive oil to create a non-stick surface.
  4. Use your hands or a scoop to portion the meatballs into approximately 16 balls.  Place the meatballs onto the baking tray.
  5. Once all of the meatballs are formed, place the tray in the oven and bake for 30 minutes.  Increase the heat to 400F and bake for another 5 minutes to allow the meatballs to brown fully.
  6. Before consuming, check that the internal temperature of the meatballs is at least 165F.  If it is, remove the meatballs from the oven and allow to rest for about 5 minutes before consuming.
  7. Enjoy!

Comments

11 comments on “Mediterranean Style Turkey Meatballs”
  1. Muayyad Karadsheh says:

    Nice! I’m Jordanian. I use Sumac in most of my food. My favorite spice to add lemon taste to my recipes. I tried getting samples as well since I used to work in food safety. Didn’t find what I was looking for. I did the same thing. I work with what I have :).

    Like

  2. Muayyad Karadsheh says:

    Nice! I’m Jordanian. I will have to try this recipe. Looks delicious! I love using Sumac in my recipe. Gives a lemony taste to my food. I tried to do the same with the suppliers since I used to work in food safety. It didn’t work; used what I have in my kitchen. Thanks :).

    Like

    1. aucellc says:

      That’s cool, definitely give it a try and let me know what you think! I’m a big fan of sumac as well, what do you usually make with it?

      Like

  3. Muayyad Karadsheh says:

    Sumac is used in a Middle Eastern Salad called Fatoush – meaning to look for in arabic. Look for vegetables in this case. Here is a recipe:
    https://www.bonappetit.com/recipe/fattoush

    Like

  4. Muayyad Karadsheh says:

    So … I made turkey meatballs. Turned out really good. I used Panko bread crumbs. I shared it with my Lebanese landlady and roommate. They loved it too. Thanks : )

    P. S. I just heard about Bonappetit and I’m not watching their videos. This Fattoush salad recipe is better because I’m supporting POC in the food industry now. She is Egyptian:

    https://www.themediterraneandish.com/fattoush-salad/

    Like

    1. aucellc says:

      That’s awesome, glad you all liked it! Thanks for the Fattoush recipe, I’ll have to try it out some time. I agree about the Bon Appetit situation – very unfortunate to hear this and have not been supporting them since.

      Liked by 1 person

      1. Muayyad Karadsheh says:

        Let me know how you like the Fattoush salad. You’re welcome. Let you know which one I’ll do next 🙂

        Like

  5. ohiocook says:

    Thank you for following my blog!

    Like

    1. aucellc says:

      Thank you for following mine! Looking forward to seeing your future posts 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s