Juicy, light, and delicious with lime-whipped yogurt, these meatballs are anything but dull and dry.
By Jill Nammar
I’ve been making these bite-size meatballs for years in many different ways. The basic recipe always remains the same. I play around with different herb combinations. These meatballs are my husband’s absolute favorite. He’s been asking for them for as long as we’ve been married. He even learned to cook them when I was working long hours. They’re light and bouncy. They’re just delicious with the lime-whipped yogurt.
There are a few tricks to keeping turkey or chicken meatballs moist. I’ll talk about that in The Notes section before the recipe. For now, remember to….relax…let all the nightmares of dry meatballs leave your mind. Be patient when rolling the meat into balls, add moisture to the mix and last but not least….with all your will and might, resist, resist, resist the urge to overcook them into something that resembles sawdust marbles. This is going to be hard at first, but trust me, it gets easier with practice and letting go. Even if you overcook them a little (this happens from time to time) they’ll still be full of flavor.Print
Jill has been cooking and serving meals for most of her life. As she was growing up, he parents owned a restaurant and an ice cream parlor where she became immersed in food. The kitchen is truly her comfort zone. Jill's recipes are influenced by France, the Mediterranean and Morocco, and often the bright flavors of Southeast Asian cuisine, too. She cooks to inspire others to whip up flavorful food in their own kitchens. Each recipe has a notes section with helpful tips, techniques and secret ingredients to follow. Taste and see how easy it is to create delicious meals.