TURKEY MEATBALLS WITH MARROCAN SPICES

If you are a fan of spices, this one is for you! They are a great change from your regular kind. These tender meatballs in a light tomato sauce are wonderful paired with simple steamed rice, couscous or stuffed in a pita, dressed with sour cream and yogurt sauce. Make a big batch and you will be happy to have leftovers for during the week.

HERE IS WHAT YOU NEED:

FOR MEATBALLS:

2 pounds ground turkey

1 teaspoon turmeric

1 1/2 teaspoons ground coriander

1/2 teaspoon ground aniseed

1 teaspoon aleppo pepper (or to taste)

1 teaspoon ground cinnamon

1/2 teaspoon sumac

1 teaspoon smoked sweet paprika

1 1/2 teaspoon salt

1 1/2 teaspoon black pepper

3 garlic cloves (grated on microplane)

1 cup loosely packed parsley, chopped finely

3 scallions, chopped finely (green and white parts)

2 eggs

2 slices of day old bread, cut into small cubes

1/2 cup of milk (to soak the bread in)

FOR SAUCE:

2 tablespoons olive oil

2 garlic cloves, crushed

1 teaspoon smoked paprika

1 teaspoon aleppo pepper (or to taste)

1 small onion, diced small

2 cups crushed tomatoes

1 to 2 cups chicken stock 

peel from 1 lemon (peeled with a peeler)

salt 

pepper

FOR YOGURT SAUCE:

1/2 cup plain yogurt

1/2 cup sour cream

1 tablespoon lemon juice

1 teaspoon sumac

small garlic clove, minced finely or grated on microplane 

salt

pepper

First, make yogurt sauce by combining all the ingredients in a small bowl. Stir well and chill until needed.

In a bowl large enough to hold all the ingredients for meatballs, soak bread in milk until soft.

Meanwhile prepare the sauce. Heat olive oil in a large saucepan over medium heat. Add onion and sauté until soft, add garlic and cook for another minute. Add smoked paprika and aleppo pepper, stir for a few seconds, then add tomatoes, chicken stock (start with 1 cup and add more if sauce is too thick), salt, pepper and lemon peel. Simmer while you make meatballs.

Add the rest of the ingredients for meatballs to the soaked bread and mix until well blended (best way is to use your hands for this!), but don't over work it. The mixture should be a bit on the wet side, not dry or hard, this makes for soft and juicy meatballs. 

Carefully roll the meatballs into about  1 to 1 1/2 inch balls, it makes around 30.

In a nonstick pan, heat olive oil over medium heat. Brown meatballs on both sides in batches and as they are ready, transfer them over into the tomato sauce. Cook over low heat for about 30 - 35 minutes, or until cooked through, depending on the size.

Serve with steamed rice, yogurt sauce and fresh cilantro.