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.
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Middle Eastern Meatballs with Lime Yogurt and Orange Almond Couscous
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Juicy meatballs are paired with a vibrant orange almond couscous. A zesty lime yogurt adds the perfect finishing touch.
Ingredients
- 2 lbs (907 g) ground turkey or chicken
- 1 medium red or white onion, grated
- 2 cloves minced garlic
- 1-2 tiny green or red Thai peppers, minced (optional)
- A generous handful chopped fresh mint or basil
- 2 limes, zest one of them and reserve the zest
- 2 eggs
- 2 tsp dried oregano
- 2/3 cups (156 ml) plain bread crumbs
- 1/3 cups (79 ml) pine nuts (optional but good)
- Drizzle of honey
- Olive oil for cooking
- Sea salt
- Lime wedges and lime-whipped yogurt or plain Greek yogurt
- 1 box cooked Original Plain Near East Couscous
- 1/2 cups (118 ml) slivered almonds, toasted
- 2 oranges, zest one and reserve the zest. Cut one orange into segments and chop the segments into small pieces.
- 3 chopped scallions
- A handful of both fresh parsley and dill, chopped
Instructions
- Grate the onion into a large bowl using the small holes of a box grater.
- Add ground turkey or chicken, eggs, breadcrumbs, minced garlic, Thai peppers (if using), fresh mint, pine nuts (if using), a drizzle of honey, dried oregano, and salt to taste.
- Mix to combine all ingredients.
- Wet your hands with cold water and form the mixture into small balls the size of large marbles or walnuts.
- Heat a large nonstick pan over medium-high heat (approximately 375°F/190°C) with some olive oil.
- Drop the meatballs into the pan and sauté until golden brown on all sides and cooked through; do not overcrowd the pan. Fry in batches if necessary.
- Be careful not to burn them; the honey will help caramelize the outside.
- Cover the pan occasionally to cook, but keep a close eye on them and remove the cover when almost done. They cook quickly; try not to overcook or they will become dry.
- Remove the meatballs from the pan as they are done cooking.
- Serve with lime wedges and lime-whipped yogurt.
- To make the lime-whipped yogurt: Mix 2 cups of thick Greek yogurt with lime zest and a pinch of salt.
- Toast almonds in a small fry pan until golden brown; be careful not to burn them.
- Add cooked couscous, toasted almonds, orange zest, orange segments, scallions, parsley, and dill to a bowl.
- Add the juice of one orange, a drizzle of olive oil, and salt to taste.
- Stir and fluff with a fork to combine.
Notes
- For extra flavor, marinate the meatballs for 30 minutes before cooking.
- To prevent sticking, ensure your pan is adequately hot before adding the meatballs.
- Leftover couscous and meatballs can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What spices go into the Middle Eastern meatballs?
The meatballs typically include cumin, coriander, and warm spices like cinnamon. These give the meat a fragrant, savory depth that pairs well with the cool lime yogurt.
Can I make the orange almond couscous ahead of time?
You can cook the couscous and toast the almonds in advance, then toss them together when ready to serve. Add the orange zest and juice just before plating so the citrus flavor stays bright.
What can I use instead of lime yogurt?
Plain Greek yogurt mixed with a squeeze of lemon juice works well as a substitute. The goal is a tangy, creamy contrast to the warm spiced meatballs.
Can I use this recipe with beef?