From DN Recipes by David Nagy · Food & Beverage

for the meatballs

Published

Moroccan Turkey Meatballs with Green Chutney and Tahini Yogurt Sauce  Excellent
makes about 20 meatballs in 30 minutes + 1 hour chill time

for the meatballs
1 1/2 lbs ground turkey
1 egg
1/2 cup panko or breadcrumbs
3 cloves garlic, minced
1/2 cup cilantro, chopped
1/4 cup mint, chopped
1/2 large onion, minced
1/2 lemon, juiced
1 tsp salt
1 tsp sugar
2 tsp cumin * (see note below about spices)
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp allspice
1/4-1/2 tsp cayenne
1/4 tsp ground cardamom
dash nutmeg
lettuce leaves (optional, for serving)
for the chutney
1 cup mint leaves, coarsely chopped
2 cups cilantro, coarsely chopped
1/2 large onion, roughly chopped
1 lime, juiced
1-2 tbsp sugar
2-4 green chillies (I used 3 Serrano chilis)
~2 tbsp water
salt to taste

for the tahini sauce
1 cup greek yogurt
3 tbsp tahini
1 lime, juiced
1 clove garlic, mashed to a paste
2 tbsp mint, chopped
2 tbsp scallions, chopped
dash of cayenne

Directions

for the meatballs
In a small bowl, combine the salt, sugar, cumin, cinnamon, paprika, allspice, cayenne, cardamom and nutmeg. Stir to mix and set aside.
In a medium bowl, combine turkey, egg, panko/breadcrumbs, chopped herbs, garlic, onions and the juice 1/2 a lemon;  stir to combine. Add in the spice mixture and stir until thoroughly mixed. Chill for at least one hour to let the flavors marry.
Using about 2 tablespoons of the turkey mixture, form into meatballs about 2″ wide.
To bake meatballs:Preheat oven to 400F. Place meatballs on a parchment-lined, rimmed baking sheet and bake at 400F for 20-25 minutes, until no longer pink inside.
To smoke meatballs on the stovetop: In a non-stick skillet, heat 1 tbsp olive oil over medium heat. Brown the meatballs on all sides, about 5 minutes. Work in batches if necessary. Place the meatballs on the smoker rack and smoke over medium heat with your favorite wood chip (I used apple wood) for 20-25 minutes, until cooked thoroughly and no longer pink.

for the chutney
Combine all ingredients in a food processor and blend to puree (Note: for a less spicy chutney, use one chili that’s been stemmed and seeded). Add water, 1 tbsp at a time, as needed for desired consistency. I added about 2 tbsp of water. Add additional salt, sugar or lime juice to taste. Refrigerate until ready to use.

for the tahini sauce
Combine all ingredients. Refrigerate until ready to use.

put it all together
Serve the meatballs as a sandwich on your favorite roll, topped with chutney and tahini sauce. I skipped the bread and served them lettuce-wrap style.