Versatile mini Turkish turkey meatballs with an oriental spin! You can let them hide in salads, dive in soups or cover with a blanket of sauce. They are super tender, egg-free and can be made gluten-free.
I have never been to Turkey but always wanted to visit. Istanbul is on top of my list. My affection for this country started with my best friend growing up because her parents were from Turkey. The day she waltzed into my life was the day of my 2nd-grade class’ field trip to a farm. I looked out of the bus window and there she stood in the parking lot with her dad. It was her first day at my school and she was wearing sandals. And I felt connected. She made my day so much easier. Stay with me, I’ll explain.
Turkish turkey meatballs
- for the Turkish turkey meatballs:
- 1 pound ground turkey
- 50 g / ½ cup breadcrumbs (I used panko gluten free)
- 100 ml / ⅓ cup + 4 teaspoons water
- 1 teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cumin
- 1 pinch ground cinnamon
- 1 pinch freshly ground nutmeg
- ¼ teaspoon ground coriander
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh cilantro, chopped
- 4 green onions, chopped or ½ small white onion
- 2 tablespoons olive oil
- For serving:
- 115 g / ½ cup plain yogurt or Greek yogurt
- 1 small handful chopped black olives
- smoked paprika powder
- In a large bowl combine all ingredients for the meatballs and mix well using your hands or rubber spatula.
- Shape the turkey mixture into little balls, I use a cookie scoop but you can also just roll into 1.5 inches (about 1½ Tbsp.) balls. It's a good idea to wet or oil your hands slightly to keep the meat from sticking to your fingers.
- Heat the oil in a skillet over medium heat, add the meatballs and fry until they are browned on all sides and cooked through, about 12-15 minutes.
- In a small bowl stir the yogurt and olives and serve with the Turkish turkey meatballs. Sprinkle with the paprika powder. Enjoy!