Description
A deliciously satisfying dinner recipe combining juicy, herb-packed meatballs with a creamy, zesty sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- Zest of ½ lemon
- ½ cup cooked rice, cooled
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh dill, finely chopped
- 2 tablespoons fresh mint, finely chopped
- ¼ cup grated carrot, gently squeezed dry
- 2 tablespoons spicy chili paste
- 2 Medjool dates, finely chopped
- 1 pound ground turkey or ground chicken
Instructions
- To kick things off, preheat your oven to 425°F.
- In a skillet over medium heat, warm the olive oil. Add the finely diced onion and sauté for about 3-4 minutes until soft and translucent, then add minced garlic, ground cumin, ginger, smoked paprika, and kosher salt; cook for 2 minutes until fragrant.
- Transfer the warm onion mixture to a large mixing bowl, add lemon zest, cooled rice, and chopped fresh herbs (cilantro, dill, and mint), along with grated carrot, spicy chili paste, and chopped Medjool dates; mix until well combined.
- Add ground turkey or chicken to the mixture, and mix gently until just combined.
- Form mixture into meatballs (1.5 inches in diameter) and place on a prepared baking sheet.
- Bake for 15-18 minutes until cooked through, with an internal temperature of 165°F.
- While baking, prepare lemon yogurt sauce by whisking together Greek yogurt, lemon zest, olive oil, and salt; adjust seasoning as needed.
- Serve meatballs over warm couscous or pasta, drizzled with lemon yogurt sauce and topped with fresh herbs and olive oil.
Notes
These meatballs can be made in advance and frozen for quick weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 450 mg
- Protein: 25 g