Moroccan Turkey Meatballs with Green Chutney and Tahini Yogurt Sauce

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So, I know this recipe uses a whole bunch of spices. I’m a spice hoarder, so I have all of this on-hand at any given time, but I understand not everyone has a pantry full of spices. At the very least, use the cinnamon, cumin and cayenne. If you don’t have paprika, allspice, cardamom or nutmeg in your pantry already, it’s not the end of the world. It’ll still be delicious!

You can smoke or bake the meatballs – I decided to smoke the meatballs because turning on my oven in the middle of summer is like turning my apartment into a sauna. Directions for smoking and baking are included below.

For the meatballs, you’ll need panko or breadcrumbs, onion, garlic, an egg, 1/2 lemon, ground turkey, cilantro, mint and a whole bunch of spices (allspice, cumin, cinnamon, cardamom, cayenne, paprika, and nutmeg). If you don’t have all of these spices, don’t worry. If you just use cumin, cinnamon and cayenne it’ll still be delish!

Chop up the cilantro and the mint.

Combine salt, sugar and all of the spices (allspice, cumin, cinnamon, cardamom, cayenne, paprika, and nutmeg) and mix well.

In a medium bowl, combine the ground turkey, egg, breadcrumbs, garlic, chopped herbs, onion, juice of 1/2 lemon, and the spice mix. Stir to combine (I use my hands for this).

Cover the mixture and chill for one hour.

While the meat is chilling and all the flavors marry, make the chutney and the tahini yogurt sauces.

For the chutney you’ll need sugar, cilantro, mint, lime, onion and chilis.

Roughly chop the onion and chilis, and remove any rough stems from the mint and cilantro. Place all of the ingredients in a food processor or blender. Process, adding 1-2 tbsp of water as needed for desired consistency.

That’s it! Cover and chill until ready to use. Add additional sugar, salt and lime juice to taste.

For the tahini yogurt sauce, you’ll need greek yogurt, garlic, mint, green onion, tahini, lime, cayenne and sea salt.

Combine all the ingredients in a bowl. Chill until ready to use.

With damp hands, use about 2 tbsp of turkey to form a ball about 2″ wide.

I’m smoking these meatballs over apple wood chips. #fancy

To smoke the meatballs, first brown them on all sides in a non-stick skillet with 1 tbsp of olive oil.

Place them on the smoker rack and smoke for 20-25 minutes over medium heat, until no longer pink. To bake the meatballs, see directions below.

Smokey spiced meatball deliciousness.

I like to serve these lettuce-wrap style. They would be just as delicious inside pita bread or on a sandwich roll. I’m trying the whole “no carbs after 5pm” thing so yeah… lettuce.

Top with a bit of the green chutney…

…and the tahini yogurt sauce.

I mean, c’mon.

Moroccan Turkey Meatballs with Green Chutney and Tahini Yogurt Sauce

makes about 20 meatballs in 30 minutes + 1 hour chill time

for the meatballs

1 1/2 lbs ground turkey
1 egg
1/2 cup panko or breadcrumbs
3 cloves garlic, minced
1/2 cup cilantro, chopped
1/4 cup mint, chopped
1/2 large onion, minced
1/2 lemon, juiced
1 tsp salt
1 tsp sugar
2 tsp cumin * (see note below about spices)
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp allspice
1/4-1/2 tsp cayenne
1/4 tsp ground cardamom
dash nutmeg
lettuce leaves (optional, for serving)

for the chutney

1 cup mint leaves, coarsely chopped
2 cups cilantro, coarsely chopped
1/2 large onion, roughly chopped
1 lime, juiced
1-2 tbsp sugar
2-4 green chillies (I used 3 Serrano chilis)
~2 tbsp water
salt to taste

for the tahini sauce

1 cup greek yogurt
3 tbsp tahini
1 lime, juiced
1 clove garlic, mashed to a paste
2 tbsp mint, chopped
2 tbsp scallions, chopped
dash of cayenne

Directions

for the meatballs

In a small bowl, combine the salt, sugar, cumin, cinnamon, paprika, allspice, cayenne, cardamom and nutmeg. Stir to mix and set aside.

In a medium bowl, combine turkey, egg, panko/breadcrumbs, chopped herbs, garlic, onions and the juice 1/2 a lemon;  stir to combine. Add in the spice mixture and stir until thoroughly mixed. Chill for at least one hour to let the flavors marry.

Using about 2 tablespoons of the turkey mixture, form into meatballs about 2″ wide.

To bake meatballs: Preheat oven to 400F. Place meatballs on a parchment-lined, rimmed baking sheet and bake at 400F for 20-25 minutes, until no longer pink inside.

To smoke meatballs on the stovetop: In a non-stick skillet, heat 1 tbsp olive oil over medium heat. Brown the meatballs on all sides, about 5 minutes. Work in batches if necessary. Place the meatballs on the smoker rack and smoke over medium heat with your favorite wood chip (I used apple wood) for 20-25 minutes, until cooked thoroughly and no longer pink.

for the chutney

Combine all ingredients in a food processor and blend to puree (Note: for a less spicy chutney, use one chili that’s been stemmed and seeded). Add water, 1 tbsp at a time, as needed for desired consistency. I added about 2 tbsp of water. Add additional salt, sugar or lime juice to taste. Refrigerate until ready to use.

for the tahini sauce

Combine all ingredients. Refrigerate until ready to use.

put it all together

Serve the meatballs as a sandwich on your favorite roll, topped with chutney and tahini sauce. I skipped the bread and served them lettuce-wrap style.

Notes

If you don’t have all the spices for the meatball mixture, don’t panic – I would recommend using cumin, cinnamon and cayenne at the least. If you don’t have paprika, allspice, cardamom or nutmeg, it’ll be just fine!

Moroccan Turkey Meatballs with Green Chutney and Tahini Yogurt Sauce

by FMITK

Prep Time: 20 minutes

Cook Time: 30 minutes

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