cooking
Moroccan-Style Turkey Meatballs
This dish may seem a bit exotic but you can be assured everyone will love it and ask you to make it time and again. It originates from the great kitchens of Cook's Illustrated and I present it here using their same recipe.
Serve them over couscous and you have a delicious, yet out of the ordinary, dinner your friends and family will savor.
A cautionary note, in the the meatballs take some time to prepare so allow for adequate time or do as I prefer, and make them a day ahead and rewarm them while you are making the couscous. I think the flavor is actually even better.
Ingredients
2 slices hearty white sandwich bread, torn into 1-inch pieces
1 1/2 teaspoons unflavored gelatin
1 ounce Parmesan cheese, grated (1/2 cup)
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 tablespoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Salt and pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2 carrots, peeled and cut into 1-inch pieces
2 anchovy fillets, rinsed and patted dry
1 1/2 pounds 85 or 93 percent lean ground turkey
1 large egg, lightly beaten
1 onion, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1/4 teaspoon ground ginger
1 cup chicken broth
1/4 teaspoon saffron threads, crumbled
Pulse bread in food processor until finely ground, 10 to 15 pulses; transfer bread crumbs to large bowl. Add gelatin, Parmesan, 2 tablespoons cilantro, parsley, 2 teaspoons paprika, cumin, coriander, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon, nutmeg, and 1/8 teaspoon cayenne and mix until thoroughly combined. Pulse carrots and anchovies in food processor until carrots are chopped fine, 10 to 15 pulses. Add carrot mixture, turkey, and egg to bowl with bread-crumb mixture and mix with your hands until thoroughly combined. Divide mixture into 16 portions (about 1/4 cup each). Using your hands, roll each portion into ball; transfer meatballs to plate and refrigerate for 15 minutes.
Pulse onion in food processor until finely chopped, 10 to 15 pulses. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.
Add tomato paste, ginger, and onion to skillet and cook, stirring constantly, until onion is softened, about 4 minutes. Increase heat to high; add broth, saffron, ¼ cup cilantro, remaining 1 teaspoon paprika, and remaining 1/8 teaspoon cayenne; and bring to simmer. Return meatballs to skillet, reduce heat to medium-low, cover, and cook until meatballs register 160 degrees, 12 to 15 minutes, turning meatballs once. Transfer meatballs to platter, increase heat to medium-high, and simmer sauce until slightly thickened, 3 to 5 minutes. Season sauce with salt and pepper to taste. Pour sauce over meatballs, garnish with remaining 2 tablespoons cilantro, and serve.
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| Julian's Moroccan-Style Turkey Meatballs |
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| Served over Couscous with Dates and Pistachios |
Ingredients
2 slices hearty white sandwich bread, torn into 1-inch pieces
1 1/2 teaspoons unflavored gelatin
1 ounce Parmesan cheese, grated (1/2 cup)
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 tablespoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Salt and pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2 carrots, peeled and cut into 1-inch pieces
2 anchovy fillets, rinsed and patted dry
1 1/2 pounds 85 or 93 percent lean ground turkey
1 large egg, lightly beaten
1 onion, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1/4 teaspoon ground ginger
1 cup chicken broth
1/4 teaspoon saffron threads, crumbled
Pulse bread in food processor until finely ground, 10 to 15 pulses; transfer bread crumbs to large bowl. Add gelatin, Parmesan, 2 tablespoons cilantro, parsley, 2 teaspoons paprika, cumin, coriander, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon, nutmeg, and 1/8 teaspoon cayenne and mix until thoroughly combined. Pulse carrots and anchovies in food processor until carrots are chopped fine, 10 to 15 pulses. Add carrot mixture, turkey, and egg to bowl with bread-crumb mixture and mix with your hands until thoroughly combined. Divide mixture into 16 portions (about 1/4 cup each). Using your hands, roll each portion into ball; transfer meatballs to plate and refrigerate for 15 minutes.
Pulse onion in food processor until finely chopped, 10 to 15 pulses. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.
Add tomato paste, ginger, and onion to skillet and cook, stirring constantly, until onion is softened, about 4 minutes. Increase heat to high; add broth, saffron, ¼ cup cilantro, remaining 1 teaspoon paprika, and remaining 1/8 teaspoon cayenne; and bring to simmer. Return meatballs to skillet, reduce heat to medium-low, cover, and cook until meatballs register 160 degrees, 12 to 15 minutes, turning meatballs once. Transfer meatballs to platter, increase heat to medium-high, and simmer sauce until slightly thickened, 3 to 5 minutes. Season sauce with salt and pepper to taste. Pour sauce over meatballs, garnish with remaining 2 tablespoons cilantro, and serve.
