Recipe: Lemony Turkey Meatballs With Cumin and Parsley (using ground turkey or chicken)

LEMONY TURKEY MEATBALLS WITH CUMIN AND PARSLEY

"Slightly spicy meatballs, paired with a tangy olive sauce, are great served on couscous for a quick and delicious weeknight dinner. Use a light hand when mixing for soft tender meatballs."

1/3 cup soft coarse fresh breadcrumbs (don't use crusts)
4 tablespoons fresh lemon juice, divided use
1/4 cup olive oil, divided use
2/3 cup minced onion
1 pound lean ground turkey
3/4 teaspoon salt
3 teaspoons paprika, divided use
3/4 teaspoon ground cumin, divided use
1/8 teaspoon dried red pepper flakes (or to taste)
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup butter, divided use
1/2 cup minced well-drained pitted green olives

Soak the breadcrumbs in 2 tablespoons lemon juice until plumped and the liquid is absorbed, about 5 minutes.

Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring, until translucent. Set aside half of the onions for the topping.

Combine the breadcrumbs, turkey, salt, 2 teaspoons paprika. 1/2 teaspoon of the cumin, pepper flakes, parsley, and the remaining half of the onions (with any oil still in the pan). Mix gently but thoroughly. Shape into 1 1/2-inch meatballs; you should end up with twenty.

In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add the meatballs (take care not to crowd the pan) and cook, turning gently, until browned and cooked through, about 5 minutes total. Transfer to warm serving dishes.

Wipe out the skillet, heat 2 tablespoons butter over medium heat, add the reserved sauteed onions, remaining 1 teaspoon paprika, and 1/4 teaspoon cumin and cook until warmed through.

Stir in the olives and remaining 2 tablespoons lemon juice; cook, stirring, until just heated through.

Spoon the topping over the meatballs and serve hot.

Makes 4 servings
Source: The Best of Fine Cooking: 101 Quick and Delicious Recipes, Fall 2003