Turkey Meatballs with Lemon

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Turkey Meatballs with Lemon

This week I have sorta been reliving the time I spent in Israel through some of my favorite dishes I ate while I was there. This dish is similar to kofta which are grilled meatballs. I put a spin on it and made it a more cold weather friendly dish… to be prepared indoors. It’s a fantastic and easy  way to get a quick dinner on the table with little to no mess. These can even be made a day a head of time for a dinner party or to meal prep. I hope you enjoy these as much as I did. 
1 lb ground turkey meat 

3 tablespoons extra virgin olive oil 

1 white onion grated 

3 cloves of garlic 

1/3 cup chopped parsley 

1/3 cup chopped cilantro 

1 tablespoon chopped dill weed and mint leaves

1/4 cup matzo meal or bread crumbs 

1 tablespoon harissa spice or paste 

1 teaspoon cumin 

Pinch of salt and pepper 

Sauce: 

4 sprigs of thyme 

6 cloves garlic 

16 oz vegetable stock 

1 tablespoon white balsamic vinegar 

2 1/2 tablespoons lemon juice + zest for garnish

8 oz fava beans or Lima beans (fresh or frozen)

4 green onions for garnish 

Salt and pepper 
In a mortal and pestle add the 3 cloves of garlic and a pinch of salt. Turn this into a paste. In a large mixing bowl add the turkey and the garlic paste. Next, grate the onion and add it to the mixing bowl. Add the chopped parsley, cilantro, doll weed and mint. Add the matzo meal and the egg with the harissa spice, cumin, freshly ground pepper and salt. Mix this by hand until combined. 

In a large cast iron dutch oven add the olive oil. Turn to medium high heat. Shape the meat into golf ball size balls and brown all sides. Remove them from the pan once browned. 

Add the 6 cloves of garlic to the pan and a little more olive oil. Brown the cloves of garlic. Once the garlic is browned add the thyme. Next, add the vegetable broth, balsamic, and lemon juice. Add the meat balls back in. Add the fava beans and bring this to a boil. Reduce the heat to low and cover. Let this cook for 20 minutes. 

Serve with rice and broiled veggies of your choice to make it a dinner. Top with green onions and lemon zest to serve.  Or serve with toothpicks at your next dinner party. 

Eat, Enjoy, Indulge! 

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