These caramelized meatball poppers come together in a flash. Finely grated onion keeps them ultra moist and tender. Ground turkey keeps them on the lighter side. Sweet and a little bit spicy, these mini meatballs are anything but boring. The sticky honey glaze, cozy cumin and spicy harissa (or sriracha), give them a Moroccan flair. They’re deliciously satisfying, hitting all the right flavor notes.
Harissa is a Moroccan spice blend containing hot peppers. If you don’t want to hunt for it then swap it for some sriracha sauce, red chili flakes or ground red pepper. Teeny Tiny Spice Company of Vermont makes a great dry harissa spice blend that I use in this recipe. Serve them with a squeeze of lime or lemon.
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Poppable Sweet and Spicy Turkey Meatballs with Harissa
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Caramelized meatballs with a hint of spice. Quick, juicy, and perfect for a weeknight dinner.
Ingredients
- 1 lbs (454 g) ground turkey
- 1 medium onion, grated on the smallest holes of a box grater
- 1/3 cup plain breadcrumbs
- 1 egg
- 1 tsp dry harissa spice (or a drizzle of sriracha sauce to taste)
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tsp dried mint or dried oregano
- A couple of drizzles of honey
- Salt
- Olive oil for cooking
- Serving options: Squeeze of lemon or lime, plain Greek yogurt for dipping
Instructions
- Mix the ground turkey with the grated onion, bread crumbs, egg, harissa or sriracha sauce, paprika, cumin, cinnamon, mint, and salt.
- Wet your hands and form the mixture into large marble shapes.
- Heat a large nonstick frying pan with olive oil.
- Drop the meatballs into the pan and brown on all sides; adjust the heat as needed to prevent overcooking.
- Cook until the meatballs are cooked through but still juicy.
- When almost finished cooking, add a couple of drizzles of honey and swirl the meatballs to coat.
- Remove from heat and serve.
Notes
- For extra flavor, marinate the ground turkey mixture for 30 minutes before forming the meatballs.
- If the meatballs are browning too quickly, reduce the heat and cover the pan partially.
- Leftover meatballs can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Turkish-inspired
Nutrition
- Serving Size: 6 meatballs
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
What is harissa, and how spicy will these meatball poppers be?
Harissa is a North African chili paste made from roasted peppers and spices. The heat level varies by brand, so start with a tablespoon and add more to taste if you want a stronger kick.
Can I bake the turkey meatballs instead of frying them?
Yes. Arrange them on a parchment-lined baking sheet and bake at 400F for about 18 to 20 minutes, turning once halfway through, until cooked through.
How do I keep turkey meatballs from drying out?
Turkey is lean, so avoid overmixing the meat. A bit of breadcrumb and egg in the mixture helps retain moisture. Pull them from the heat as soon as they reach 165F internally.
