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Author Notes: Grabbing turkey, beef and pork was a total accident, I have to say. I meant to go for turkey and pork, but the beef somehow got in there and I was already home so I just ran with it. Actually, when I set out, I had wanted to make lamb meatballs but I couldn’t find ground lamb anywhere so this is what I ended up with. Strangely enough, my husband was convinced that they had to be lamb anyway. Something about the cinnamon and the pine nuts. —Kate Whyte
Makes 40 meatballs
- 300 grams ground turkey
- 300 grams ground beef
- 300 ground pork
- 1 small onion, chopped finely
- 1/2 cup chopped toasted pine nuts
- 1/2 cup flat leaf parsley, chopped finely
- 1 chilli pepper, chopped finely
- 2 teaspoons cinnamon
- 1 teaspoon paprika
- 1 egg
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons salt
- 2 tablespoons white flour
- 4 tablespoons honey
- 1/2 teaspoon Berbere
- 1 large handful of dried dates, coarsely chopped
- 2 tablespoons olive oil for frying
- Preheat oven to 400
- Add all ingredients, but oil and honey to stand mixer and mix for a good 10 minutes. This helps bind the proteins and keep the mixture from falling apart when you form it.
- Once you are satisfied with the texture, form the meat mixture into balls and fry in batches until browned.
- Place all meatballs on a cookie tray and bake for an additional 5-10 minutes to make sure they are cooked through.
- Once they are done, drizzle them in honey and serve with Tzatziki