This dish has many variations. Serve with stewed tomatoes and garlicky kale for a simple weekday meal, serve plain, topped with yogurt as a delicious party appetizer, or eat cold the next day while standing at the fridge.
Meatballs
1 lb. ground turkey
1/4 lb. ground pork
1 onion, very finely diced
1 egg
1/4 c. cilantro, finely chopped
1/2 c. pine nuts, toasted
1/2 c. golden raisins, chopped
1/2 c. bread crumbs
1/2 tsp. ground cumin
1/2 tsp. salt
Freshly ground black pepper
Olive oil for frying
Plain yogurt
Lemon
Mix all ingredients large bowl with hands. Avoid overmixing or meatballs will be tough. Form into 1 ” inch balls. Note: To accommodate finicky eaters, do not mix in pine nuts. Use them as a topping instead when served.
Heat about 3 Tbls. olive oil in heavy skillet over medium heat. Cook meatballs in batches. Do not overcrowd the pan. As they brown, turn until golden on all sides and done in center. Place on a paper towel to catch excess oil. Top with plain yogurt and a squeeze of lemon.
Healthy Weekday Meal: Add about 3-4 Tbls. good olive oil to large stock pan. Add 2 cloves chopped garlic, a large can of whole tomatoes chopped with juice, a generous pinch of salt and freshly ground pepper. Bring to a boil. Add meatballs and simmer for about 15 to 20 minutes. Make garlicky kale. Spoon kale, meatballs and tomatoes into bowls and top with plain yogurt.
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