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Cumin-Spiced Turkey Meatballs with Lemon Couscous

Cumin-Spiced Turkey Meatballs with Lemon Couscous

Dinner
Prep Time
25min
Cook Time
35min
Servings
4
Calories
650
Chef's Note

For the juiciest meatballs, avoid overmixing the meat mixture and don't skip the chilling step. The cold helps the meatballs hold their shape during cooking. You can prepare the meatballs a day ahead and refrigerate them until you're ready to cook, which makes this perfect for a busy weeknight dinner with a bit of advance prep.

Tags
turkey
meatballs
couscous
Mediterranean
high-protein
dinner
weeknight
baked
healthy
Middle Eastern
Ingredients

  • 2 pounds ground turkey

  • 1 cup breadcrumbs

  • 2 large eggs

  • 4 cloves, minced garlic

  • 1 medium, finely diced red onion

  • 2 tablespoons ground cumin

  • 1 tablespoon ground coriander

  • 1 teaspoon smoked paprika

  • 1/2 cup, chopped fresh parsley

  • 1/4 cup, chopped fresh mint

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3 tablespoons olive oil

  • 3 cups couscous

  • 3 cups chicken broth

  • 2 whole lemons

  • 1/4 cup pine nuts

  • 1 medium, diced cucumber

  • 1 cup, halved cherry tomatoes

  • 1 cup Greek yogurt

  • 2 tablespoons tahini

Instructions
  • 1

    In a large bowl, combine 2 pounds of ground turkey, 1 cup of breadcrumbs, 2 beaten eggs, 3 minced garlic cloves, 1/2 of the diced red onion, 1 1/2 tablespoons of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of smoked paprika, 1/4 cup of chopped parsley, 2 tablespoons of chopped mint, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 2

    Mix the meatball ingredients gently with your hands until just combined, being careful not to overmix which can make the meatballs tough.

  • 3

    Form the mixture into 24 evenly sized meatballs, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.

  • 4

    Refrigerate the meatballs for 15 minutes to help them firm up.

  • 5

    While the meatballs are chilling, toast 1/4 cup of pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes, stirring frequently. Set aside.

  • 6

    Preheat the oven to 400°F (200°C).

  • 7

    Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches if necessary, brown the meatballs on all sides, about 2 minutes per side.

  • 8

    Transfer the skillet to the oven and bake for 15-20 minutes, or until the meatballs are cooked through and register 165°F (74°C) on an instant-read thermometer.

  • 9

    While the meatballs are baking, prepare the couscous. Bring 3 cups of chicken broth to a boil in a medium saucepan.

  • 10

    Remove the broth from heat, add 3 cups of couscous, stir, cover, and let sit for 5 minutes.

  • 11

    Fluff the couscous with a fork, then add the zest and juice of 1 1/2 lemons, the remaining 1/2 tablespoon of cumin, 1 tablespoon of olive oil, the toasted pine nuts, the remaining diced red onion, 1 diced cucumber, 1 cup of halved cherry tomatoes, and 1/4 cup each of chopped parsley and mint. Season with salt and pepper to taste.

  • 12

    For the yogurt sauce, mix 1 cup of Greek yogurt with 2 tablespoons of tahini, the juice of 1/2 lemon, 1 minced garlic clove, and a pinch of salt.

  • 13

    Serve the meatballs over the lemon couscous, drizzled with the yogurt-tahini sauce.

Nutrition Information (per serving)
650
Calories
41g
Protein
81g
Carbs
18g
Fat
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