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Moroccan-Style Turkey Meatballs

Our turkey meatballs rival those made from beef or pork, thanks to a few test kitchen tricks. We start with 93 or 85 percent lean turkey; the 99 percent lean type didn’t have enough fat to create a palatable meatball. Next, we add an egg and fresh bread crumbs (instead of a panade, which made the meatballs too wet) to help bind the meat. We also add a small amount of unflavored gelatin, which mitigates graininess by trapping moisture and giving the meatballs a juicy mouthfeel. To boost meaty flavor, we add glutamate-rich ingredients such as Parmesan cheese, anchovies, and tomato paste. These meatballs are also flavored with saffron, fresh herbs, and warm spices.
Servings: 4
Author: Cook's Illustrated

Ingredients

For the meatballs:

  • 2 slices hearty white sandwich bread torn into 1-inch pieces
  • 1 ½ teaspoons unflavored gelatin
  • 1 ounce Parmesan cheese grated (½ cup)
  • ½ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 4 teaspoons paprika divided (2 teaspoons + 2 teaspoons)
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • salt
  • pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅜ teaspoon cayenne pepper divided (⅛ teaspoon + ¼ teaspoon)
  • 2 carrots peeled and cut into 1-inch pieces
  • 2 anchovy fillets rinsed and patted dry
  • 1 ½ pounds 85 or 93 percent lean ground turkey
  • 1 large egg lightly beaten

For the sauce:

  • 1 onion cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons tomato paste
  • 1/2 teaspoon ground ginger
  • 2 cups chicken broth
  • 1/2 teaspoon saffron threads crumbled

Instructions

Make the meatballs:

  • Pulse the bread in a food processor until finely ground, 10 to 15 pulses; transfer the bread crumbs to a large bowl.
  • To the breadcrumbs add gelatin, Parmesan, 2 tablespoons cilantro, parsley, 2 teaspoons paprika, cumin, coriander, 1 teaspoon salt, ½ teaspoon pepper, cinnamon, nutmeg, and ⅛ teaspoon cayenne and mix until thoroughly combined.
  • Pulse the carrots and anchovies in the food processor until the carrots are chopped fine, 10 to 15 pulses.
  • Add the carrot mixture, turkey, and egg to the bowl with the bread-crumb mixture and mix with your hands until thoroughly combined.
  • Divide the mixture into 16 portions using a #16 portion scoop, (about ¼ cup each).
  • Using your hands, roll each portion into a ball.
  • Transfer the meatballs to plate and refrigerate for 15 minutes.

Brown the meatballs:

  • Pulse the onion in the food processor until finely chopped, 10 to 15 pulses.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
  • Add the meatballs and cook until well browned all over, 5 to 7 minutes.
  • Transfer the meatballs to a paper towel–lined plate, leaving the fat in the skillet.

Make the sauce and serve:

  • Add the tomato paste, ginger, and onion to the skillet and cook, stirring constantly, until the onion is softened, about 4 minutes.
  • Increase the heat to high; add the broth, saffron, ¼ cup cilantro, remaining 2 teaspoons paprika, and remaining ¼ teaspoon cayenne; and bring to a simmer.
  • Return the meatballs to the skillet, reduce the heat to medium-low, cover, and cook until the meatballs register 160 degrees, 12 to 15 minutes, turning meatballs once.
  • Transfer meatballs to a platter, increase the heat to medium-high, and simmer the sauce until slightly thickened, 3 to 5 minutes.
  • Season the sauce with salt and pepper to taste.
  • Pour the sauce over the meatballs, garnish with the remaining 2 tablespoons cilantro, and serve.