| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 2 to 4 servings |
Ingredients
- 2 tablespoons olive oil, plus more for cooking meatballs
- 1/2 onion, chopped
- 8 ounces spinach, chopped
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 1/2 teaspoons fennel seeds
- 1 pound ground turkey
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried thyme
- 1 large egg
- Yogurt Sauce, recipe follows
- Chimichurri, recipe follows
- 1 cup yogurt
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- 2 tablespoons olive oil, plus more as needed
- 2 cloves garlic
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- Crushed red pepper
Instructions
- Heat the olive oil in a skillet. Add the onion and cook until translucent and just starting to brown, about 7 minutes. Add the spinach, garlic and some salt and cook until the spinach is wilted. Add the fennel seeds and cook for another minute, then transfer to a large bowl. Add the turkey, breadcrumbs, parsley, cayenne, onion powder, oregano, paprika, thyme, egg, 1 teaspoon salt and some black pepper and mix. Roll into golf ball-sized balls.
- Preheat the oven to 425 degrees F.
- Heat a large skillet over medium-high heat and coat with about 1/2 inch of oil. Brown the meatballs on all sides in batches, being careful not to overcrowd the skillet, 6 to 10 minutes total. Finish the meatballs in the oven until cooked through, 7 to 10 minutes. Serve with Yogurt Sauce and Chimichurri.
- Add the yogurt, garlic and some salt and pepper to a small bowl. Mix to combine.
- To the carafe of a blender or food processor, add the cilantro, parsley, olive oil, garlic, lemon juice and some salt, black pepper and crushed red pepper. Pulse until combined but still slightly chunky, adding more olive oil as needed to loosen. Taste and adjust the seasoning.
Reviews
Easy to make. Good flavor but way too spicy. Surprised none of the reviews I read mentioned that. I baked meatballs instead of frying. Still moist and tender. The sauces complimented the meatballs but they would be tasty without. Added a few drops of lemon juice to garlic sauce after trying it with meatball. Just needed a little extra something. Will definitely make these again but without the cayenne pepper.
Easy great fresh taste. The yogurt and chimichurri dips are a must! They make the dish !
Made the meatballs and chimichurri tonight, not the yogurt sauce. Family loved the meatballs but did not care for the chimichurri. Will definitely make the meatballs again (bonus to some greens in without anyone knowing).
I can’t even with these! SO good. Even if you have a ground-turkey hater in the family! :). Unless someone tells you otherwise, you’d think these were beef! They are so tender and so packed with flavor you want to eat them all before anyone arrives! Make these – I’m telling you – so so good!
I doubled all the seasonings & doubled the bread crumbs and the flavor was amazing. I followed the frying instructions and maybe i made mine too small but not only did they fry up within a few minutes they also did not require the oven – however they stuck terribly to my pan and were way too greasy. Will just make them completely next time.
My family loves this recipe! The kids love having sauces to dip their meatballs in and the whole dish is so flavorful.
These are one of our favorite meals now! So much flavor!
Holy cow—these were incredible! I made them exactly as directed, and let me tell you, do not skip the chimichurri and yogurt combination. It’s a bit labor-intensive to fry the meatballs before baking them, but it gives them a wonderfully crispy exterior. This recipe is packed with so much flavor. You will make it again and again!
Great recipe! Cook these for my wife and she and I both loved the meatballs and the chimichurri sauce. I usually just BBQ, but this was an easy recipe to follow. I will definitely make them again. Left out the fennel and skipped the parsley for the chimichurri since I couldn’t find any at our local grocery store.
Absolutely delicious! Packs so much flavor in a small package and so simple. I will definitely be making these again.