The Meatball Project: Turkey Date Meatballs
I was organizing my recipes the other day and I realized that I have accumulated 12 different recipes for meatballs. I think it’s the collector in me. It started with the recipe I am showcasing today, viagra buy check and it’s like I’ve got bit by the meatball bug and now I am totally infected.
“Miracles are like meatballs, health because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”
Out of my twelve recipes, I have only made three of them, so what better way to celebrate the glorious morsel that is called “meatball” than to chronicle each recipe for the next twelve weeks. This is really just an excuse to figure out my new camera. One thing I have already noticed is that meatballs aren’t very pretty.
I am kicking off The Meatball Project with a recipe that I have made a million times. I LOVE these meatballs. The crazy secret ingredient is the dates, which, when you tell people (before they have eaten them) that they are in the meatballs they look at you with a scrunchy nose face. So my tip is to make the meatballs, feed them to the people, then tell them that the subtle sweetness that marries so well with the savory goodness of the sesame is a date. They will already be so blown away by the awesomeness that they probably won’t be able to hear you anyway.
I have a few meatball questions which I hope find answers to as I go along on this journey. Such as:
- Is there a difference between fresh and dried breadcrumbs?
- Does soaking the bread crumbs with milk or water make a difference in tenderness?
- Will the world come to and end and will chaos ensue if I dare to use Panko because that’s the only bread item I have in my house?
- Will I be able to convince the husband to use the mini-ice cream scooper to make uniform meatballs so we do not end up with M-O-U-S’s? (Meatballs Of Unusual Size)
We shall see
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Turkey Date Meatballs
With Black Lentils and Yogurt Sauce
adapted from Food and Wine Magazine
- 1 pound ground turkey
- 2 cups fresh bread crumbs
- 6 dates, pitted and finely chopped
- 2 large eggs, beaten
- 2 tablespoons black sesame seeds
- 1 teaspoon Asian sesame oil
- Salt and freshly ground pepper
- 1 cup black beluga lentils
- 2 cups water or stock
- 2 garlic cloves, crushed and peeled
- 2 thyme sprigs
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons sherry vinegar
- 1 cup plain low-fat yogurt2 tablespoons fresh lemon juice1 tablespoon chopped mint
- 1 teaspoon finely grated lemon zest
Preheat the oven to 400°.
1. In a large bowl, combine the ground turkey with the dates, eggs, sesame seeds, sesame oil, 2 teaspoons of salt and 1/2 teaspoon of pepper, and breadcrumbs. Cover and refrigerate for 1 hour.
2. In a medium saucepan, cover the lentils, garlic, thyme with stock or water; bring to a boil. Simmer over moderately low heat until the lentils are tender, about 25 minutes. Drain the lentils and transfer to a bowl; Stir the olive oil and vinegar into the lentils and season with salt and pepper.
3. Form the turkey mixture into 1-inch meatballs. Spread the meatballs on a lightly oiled large rimmed baking sheet. Bake for about 20 minutes, turning halfway through, until browned on the bottom and cooked through.
4. Meanwhile, blend the yogurt with the lemon juice, mint and lemon zest, and season with salt and pepper. Serve the meatballs with the lentils and yogurt.
Good thing! I hardly have bread around anymore, but I always have Panko!
By “baking sheet” I just mean a pan that you cook the meatballs, something similar that you would bake cookies on. They are sometimes called “jelly roll pans” because they have a little lip on them. No parchment is needed with these.
Hi Erica, that sounds and looks delicious. One thing I’m not sure about, but that’s probably since I’m not a native speaker: when you mention the baking sheet, do you mean the baking paper stuff? And you then put the meatballs in an oven to 400 degrees fahrenheit?
The meatballs will not revolt if you use panko. In fact, nothing bad will happen if you use panko. I’ve used it in meatballs (the recipe I was using actually called for it).
Honey, the picture is so magazine perfect…but you are right. Meatballs are not really attractive. The beauty comes from within! Yummy!
Meat? Everyday? Who are you and what have you done with Christina? Welcome to the dark side!
Sounds deeeelishious! I realized today that I have had meat every day this week… What have I become?!
I’ll look forward to adding this to the list!