Turkey Meatballs and Chickpea Salad with Parsley



I just got back from a *fabulous* trip to NYC, where I got to see my mom and brother and sister-in-law. Outside of seeing great art, we spent much of the cold February weekend eating fabulous food. So, of course this recipe cannot compare to tempura watercress or venison tartare or grilled skate that the brilliant New York chefs create. However, what New Yorkers don’t have that I do is a garden full of fresh vegetables in February.

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This recipe is from a New Yorker, actually; Ms. Perelman of Smitten Kitchen added this wonderful recipe to her new(ish) cookbook (which is fabulous, by the way). It’s easy and healthy and really delicious.

Ingredients for the meatballs:

1 lb ground turkey
2/3 c fresh breadcrumbs (optional, if you want this gluten-free)
1/4 c water
1 t salt
1 egg
2 garlic cloves, minced
1 t ground cumin
1 t ground coriander
1/2 t red pepper flakes (optional)
2 T sesame seeds

Preheat oven to 400 degrees. Mix all ingredients in a bowl. Form into meatballs, and put into oven once the oven is hot. Bake for 10-15 minutes, or until the meatball is cooked all the way through.While the meatballs are cooking, make the chickpea salad.

Ingredients for chickpea salad:

1 can cooked chickpeas, drained and rinsed
Handful of green olives, pitted and sliced
1/2 c chopped parsley
2 T freshly squeezed lemon juice
2 garlic clove, minced
Pinch of cayenne pepper
1/2 t salt
Extra virgin olive oil

Mix everything together. Pour olive oil over the salad to coat. In Deb’s recipe, she smashes some of the chickpeas to give it a semi-hummus like consistency. I’ve found that’s hard to do, and it’s just fine left as is. Serve the meatballs over the chickpea salad. Enjoy!


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