These caramelized meatball poppers come together in a flash with finely grated onion keeps them ultra moist and tender. Sweet and a little bit spicy, these mini meatballs are anything but boring.
By Jill Nammar
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.
- 1 pound of ground turkey
- 1 medium onion, grated on the smallest holes of a box grater
- ⅓ cup plain breadcrumbs
- 1 egg
- 1 teaspoon of dry harissa spice (or a drizzle of sriracha sauce to taste)
- 1 teaspoon of ground paprika
- 1 teaspoon of ground cumin
- ¼ teaspoon of ground cinnamon
- 1 teaspoon of dried mint or dried oregano
- A couple of drizzles of honey
- Salt to taste
- Olive oil for cooking
- Serving options: Squeeze of lemon or lime, plain Greek yogurt for dipping
- 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 the shape of large marbles.
- Heat a large nonstick fry pan with olive oil. Drop the meatballs in the pan and brown on all sides. The meatballs cook quickly, so adjust the heat as you go. Be careful not to overcook. They should be cooked through but still juicy. When they are almost finished cooking, add a couple of drizzles of honey and swirl the meatballs around in the warm honey to coat.
- Take off the heat and serve with any of the suggestions.