Author Notes
A super-simple, healthy meatball that's good both unadorned or slathered in yogurt sauce! In place of the usual binding/filling agents of eggs and breadcrumbs, I use a combo of ground chickpeas and walnuts! You'll likely have leftover yogurt sauce- cheers to that! This makes about two dozen meatballs. —em-i-lis
Ingredients
- For the meatballs
-
3/4 cup
cooked chickpeas (canned is fine; just drain and rinse)
-
3/4 teaspoon
salt, divided
-
zest of 1 lemon
-
1 teaspoon
extra virgin olive oil
-
2 tablespoons
chopped parsley
-
1 pound
ground turkey
-
1/4 cup
chopped scallions (from about 1)
-
3/4 teaspoon
honey
-
1/2 teaspoon
Dijon mustard
-
1/4 cup
finely chopped walnuts
- For the walnut yogurt sauce
-
1 cup
Greek-style yogurt
-
1
clove garlic, minced or put through a press
-
1 teaspoon
freshly squeezed lemon juice
-
1 teaspoon
walnut oil
Directions
- For the meatballs
-
In the bowl of a food processor, put the chickpeas, 1/2 teaspoon salt, lemon zest, olive oil and parsley. Process until most of the chickpeas are finely chopped with a few larger chunks studding the mix.
-
Using a spatula, transfer the chickpea mixture to a larger mixing bowl. Add the turkey, scallions, honey, mustard and walnuts. Stir gently to combine very well.
-
Heat a griddle over medium heat and brush with sunflower oil (or the like). When hot, place balls of the turkey mixture - roughly 1.5" balls- onto the griddle, an inch apart from one another.
Turn regularly so that all sides brown and the meatballs cook through. When done, transfer to a paper towel-lined plate.
You could also cook these in an oven.
- For the walnut yogurt sauce
-
In a small bowl, mix together the yogurt, remaining 1/4 teaspoon salt, the pressed garlic, lemon juice and walnut oil. Serve the meatballs and yogurt together along with some pita and endive leaves if you like.
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