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5 from 1 vote

Mediterranean Turkey Meatballs with Red Pepper and Tahini Cream

These meatballs are packed with Middle Eastern flavors and lightened up with turkey though you could easily use pork, beef, lamb, or a combination. Drizzle with a creamy tahini and roasted red bell pepper sauce and serve with a side salad for a light yet flavorful meal. I like to serve this with cucumber ribbons dressed with a pomegranate or balsamic reduction.
Course Main Course
Cuisine Mediterranean
Keyword beef, bell pepper, dairy-free, dinner, lamb, lunch, main, meatball, mediterranean, nightshade-free, nut-free, pork, sauce, tahini, turkey
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Calories 467kcal
Author Jenny Ross

Ingredients

Meatballs

  • 1 teaspoon avocado oil
  • 1/4 yellow onion minced
  • 1 pound ground turkey or beef, pork, lamb, or combination
  • 1 egg
  • 1/2 cup pork panko or almond flour
  • 1 teaspoon anchovy paste optional but adds umami, can substitute 1/4 cup parmesan cheese or omit
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon cumin
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger
  • 3/4 teaspoon coriander
  • 1 teaspoon gelatin helps keep the meatball juicy
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Red Pepper and Tahini Cream

  • 1/4 cup roasted red peppers omit for nightshade-free
  • 2 tablespoons tahini
  • 2 tablespoons water or more as needed
  • 1 clove garlic
  • 1-2 teaspoons lemon juice
  • salt to taste
  • fresh herbs for garnish such as cilantro, parsley, or mint

Instructions

  • Preheat the oven to 350ºF and line a rimmed baking sheet with parchment paper (or grease a glass baking dish). Set aside.
  • Heat the oil and onions over medium high heat in a small pan and cook until soft and translucent, about 10 minutes. Remove from heat and set aside.
  • Combine the remaining meatball ingredients in a large bowl and stir together. Add cooled onions, and mix until evenly combined. Roll into 1-inch meatballs and placed onto the prepared baking sheet. Bake at 350ºF for 20 minutes, or until cooked through (cut one in half to test it).
  • While the meatballs cook, prepare the sauce. Combine all ingredients in a high power blender and process until completely smooth. Adjust the consistency with more water as desired. Season to taste with salt.
  • Serve meatballs with sauce drizzled over top and with plenty of fresh herbs.

Nutrition

Calories: 467kcal | Carbohydrates: 8g | Protein: 66g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1529mg | Potassium: 871mg | Fiber: 2g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 4mg