Meatballs with Garlic Yogurt and Chimichurri

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 2 to 4 servings
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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

Yogurt Sauce:

1 cup yogurt

2 cloves garlic, minced 

Kosher salt and freshly ground black pepper 

Chimichurri:

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

Directions

  1. 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.
  2. Preheat the oven to 425 degrees F.
  3. 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.

Yogurt Sauce:

  1. Add the yogurt, garlic and some salt and pepper to a small bowl. Mix to combine.

Chimichurri:

  1. 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.