Put the bread crumbs into a large bowl with the gelatin, 2 TBSP of the cilantro, the parsley, 2 tsp paprika, cumin, coriander, 1 tsp salt, 1/2 tsp pepper, cinnamon, nutmeg, and 1/8 tsp of the cayenne and mix until thoroughly combined.
Add turkey and egg to bowl with bread-crumb mixture and mix with your hands until thoroughly combined.
Divide mixture into 12 portions (about 1/4 cup each). Using your hands, roll each portion into a ball; transfer meatballs to plate, drizzle with 1 TBSP extra virgin olive oil and refrigerate for 15 minutes.
Heat 2 TBSP of the oil in a 12 inch non-stick skillet over medium-high heat until shimmering. Add meatballs and cook, turning often, until well browned all over, 5 to 7 minutes. Transfer meatballs to a plate, leaving fat in the skillet.
Add tomato paste, ginger, onion, and carrot to skillet and cook, stirring constantly, until onion is softened, about 4 minutes. Increase heat to high; add broth, saffron, 1/4 cup of the cilantro, remaining 1 tsp paprika, and remaining 1/8 teaspoon cayenne; and bring to simmer.
Return meatballs to skillet, reduce heat to medium-low, cover, and cook until meatballs register 160 degrees, 12 to 15 minutes, turning meatballs once halfway through.
Transfer meatballs to platter, add the green olives, increase heat to medium-high, and simmer sauce until slightly thickened, 3 to 5 minutes. Stir in the lemon juice. Taste and season the sauce with salt and pepper as needed.
Pour sauce over meatballs, garnish with remaining 2 TBSP cilantro.
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