Moroccan Turkey Meatballs with Tahini Sauce

Ingredients

What you need

• 2 lbs ground turkey
• ½ yellow onion
• 2 garlic cloves
• 1 tbsp fresh ginger
• 1 tsp coriander
• 1 tsp cumin
• 2 tbsp lemon juice
• ½ cup panko bread crumbs
• ¼ cup cream
• 2 eggs
• ½ bunch fresh cilantro
• Sea salt and freshly ground black pepper
• For the tahini sauce: 1 cup tahini
• ¼ cup fresh lemon juice
• 1 small garlic clove
• 1 tsp cumin
• Sea salt and freshly ground black pepper to taste
• Water as needed

Serves 4-6.

Method

How to make it

Preheat the oven to 450°F.

Combine the onion, garlic and ginger in a food processor and run until coarsely chopped. Add the dry spices, bread crumbs, lemon juice and cream, and pulse until well combined. Add the eggs and pulse again.

Add the cilantro and pulse until the leaves are coarsely chopped.

Use your hand to combine the mixture with the turkey, being careful not to overwork the meat. Let the flavours combine for 10 minutes, then test-fry a small piece in a skillet with some oil to check the seasoning.

Roll small meatballs with your hands and place on an oiled sheet pan. Roast for 8 to 10 minutes until well browned and cooked through.

For the sauce, pulse the garlic in a food processor first. Add the remaining ingredients except the water and pulse to combine. Add water while the processor is running until the desired consistency is reached — fairly thick, but not chunky.

Check for seasoning and drizzle over the hot meatballs.