I’m on a roll creating different flavors of meatballs. I use ground turkey for most of my meatball and meatloaf recipes but you can use whatever ground meat that you want. With this recipe I made about 90 meatballs. I don’t know if you want to use them for appetizers, lunches, or dinners so I can’t determine the amount of servings. I would suggest 1-2 meatballs a person if using for appetizers. 3 meatballs a person could be lunch, and 4-5 meatballs a person can be a dinner serving. They came out really delicious. You’ll be glad to try them. I would suggest serving with hummus and either pitas, rice, or couscous.
Ingredients for about 90 meatballs
3 pounds ground turkey
1 cup panko
1/2 cup chickpea flour
6 eggs – slightly beaten
1 Tablespoon canola oil
1 large onion – diced
1-2 red bell peppers – diced
8 cloves garlic – ground to paste
1 bunch parsley – remove leaves from stems and chop
1 bunch cilantro – remove most of stems and chop
1+1/2 teaspoons cayenne pepper
1 slightly heaping Tablespoon cumin
1 slightly heaping Tablespoon ground coriander
1+1/2 teaspoon ground cardamon
non stick spray
black sesame seeds for finishing
white sesame seeds for finishing
sea salt flakes for finishing
olive oil for spraying
Directions
Preheat oven to 350 degrees F.
Spray sheet pans with non stick spray.
In a sauté pan on medium high heat cook up the peppers and onions or you can cook them off in your oven on a sheet pan but it will take a little longer. When the peppers and onion are room temperature you can add them to you large bowl with the ground turkey, panko, chickpea flour, eggs, garlic, parsley, cilantro, cayenne, cumin, coriander, and cardamon and mix well.
In a small bowl mix together black and white sesame seeds and add some sea salt flakes (I didn’t measure but it seemed like about a cup of sesame seeds and maybe a tablespoon of sea salt flakes)
Scoop the balls and roll them in the seed mixture and place on the pre sprayed pans.
They need about 15 minutes in the oven if you made them the size I made them.
After I made them I froze a good amount. Then I saved some for a gathering and reheated them on a nonstick sprayed sheet pan with dipped in water wonton wrappers and served them up with hummus I whipped up.
To reheat 20-30 minutes in a 350F oven (with or without wonton wrappers) These were a great big hit!
Enjoy!!!!!
