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Turkey Meatballs with Fennel & Carrot are a healthier meatball alternative without sacrificing the flavor.
My other half & I recently returned from a European vacation and meatballs were on the menu everywhere in Greece. Let me tell you, these people do not play when it comes to their meatballs! I’m slightly embarrassed to admit how many times I ordered them over the course of our stay but they were simply addicting!
When I’m at home I don’t eat a lot of pork or beef but ‘when in Rome’ right? Some of the best we tasted were from small mom and pop restaurants that have been around for many years. These places have slowly perfected their recipes over decades and often it’s still the same person turning them out every.single.day.
When we got back to San Francisco we were still craving greek meatballs like nobodies business. I told myself when I got home I going to try and eat better; as a result, I kiboshed our guilty pleasure. We had just spent five weeks without a care in the world, eating and drinking whatever the hell we wanted! It was epic & wonderful but it was time we practiced a little self control. That concept was a big fat FAIL! My fiancé accused me of starving him (really?) so I challenged myself to make a lighter recipe without sacrificing the flavor.
Make yourself a small batch and keep in a mason jar. Why not save yourself a few minutes next time?
Leaner meats like ground turkey and chicken require you to extra flavor and moisture, to avoid tasting bland & dry. As you can see, I’ve added 2 eggs and a few dashes of Lee & Perrins to add some moisture to the meatballs as well as a powerhouse of flavorful ingredients. I love this Turkey Meatball with Fennel & Carrot recipe because its so satisfying and you don’t have to feel crazy guilty about eating it.
You will need to cook the meatballs in two batches so you don’t crowd the pan.
One of go-to ingredients is fennel, which also happens to be a common ingredient in Mediterranean cuisine. The vegetables distinct flavor is slightly sweet and reminiscent of licorice. Fennel is closely related to dill, cilantro, carrots & parsley and its texture is crunchy like celery. It’s been shown to reduce inflammation and is also very good source of Vitamin C, fiber, and potassium.
Serve these delicious flavor bombs as an appetizer or main. remember to adjust the size accordingly.
I enjoy fennel raw or cooked in salads, soups, sauces, sautéed and roasted. The options are virtually endless! It is such a versatile ingredient and something you should really consider having on hand. It’s definitely a star in this recipe as we use both the diced fennel bulb and chopped fennel fronds. My version of the meatball was totally inspired by my semi obsession with fennel and I had the rest of the ingredients in the fridge and freezer.
Fennel is a strong anti inflammatory and can help relieve sore throats & sinus infections.
I often freeze half the batch because it’s too much for two people. I get a strange pleasure from making two meals at once. These freezer friendly meatballs are great to defrost for a quick weeknight meal. Can I get a ‘whaaaat whaaaat’ from the busy people out there? Try serving these with roasted veggies or a simple salad for a healthy alternative to meatballs and pasta.
- 1 lb lean ground turkey
- 2 eggs, beaten
- ¾ cup plain whole wheat bread crumbs (+ a little bit more to even out texture if needed)
- ¾ cup low sodium chicken stock
- 3 cloves garlic, minced
- ½ cup fennel, finely diced
- ¼ cup fennel fronds, coarsely chopped
- ½ cup carrot, finely diced
- ½ cup onion, finely diced
- 2 tbsp olive oil
- 1 tsp kosher salt
- 3 large dashes Lee & Perrins
- 1 tsp fresh rosemary, optional
- 2 tbsp of dried meatball mix (dried basil, oregano, parsley, mint, cumin, thyme and onion)
- Combine turkey, breadcrumbs, eggs, garlic, fennel, carrot, onion in a large bowl and toss lightly with spoon.
- Add dried herbs, fresh rosemary and a few dashes of L&P.
- Mix with clean hands, making sure the ingredients are evenly distributed.
- Roll mixture into meatballs and place on clean plate.
- Heat 2 tbsp of olive oil in large skillet over medium heat.
- When hot, add meatballs and turn after 4 minutes or, until brown on both sides.
- Add ½ cup chicken stock, cover, turn the heat to low and let simmer until most of the liquid evaporates (about 10 min).
- Remove lid, add the remaining chicken stock, turn heat to medium and cook for a 2 minutes.
- Serve hot!
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Take and instant vacation with Moroccan inspired Chicken with Preserved Lemon.
I’ve always been a fan of lemon everything. Whether its tablespoon of lemon zest or a squeeze of lemon juice, I think it elevates a dish from good to great. I recently came across preserved lemons at my local Italian grocery store and thought I would give them a try. My mind was BLOWN! The lemony flavor is so intense, it smacks you in the face. Relax! I mean it in the very best way. I was pleasantly surprised by how the preserving process mellowed out the sourness & tartness of the lemon. It’s brought such a unique flavor to the table and I’m absolutely addicted. This is definitely my favorite ingredient of the moment and these gems are breathing new life into some of my favorite recipes!
PRESERVED LEMON CAN BE ADDED TO SOUPS, SALADS AND SAUCES FOR AN INTENSE LEMON FLAVOR
Preserved lemons or Lemon Pickle depending on who you’re speaking to is a staple in Moroccan cuisine. They can be chopped, sliced or minced and can be rinsed to wash off some of the salt. Preserved lemons can be enjoyed in soups, salad dressings and sauces to name a few and this ingredient has instantly become a clutch ingredient! My latest & greatest discovery is that these babies are a freaking STAR in my Caesar/Bloody Mary, but thats a whole other post!
THESE SPICES ARE POWERFUL ANTI INFLAMMATORIES AND ANTIOXIDANTS
Preserved lemons are found in speciality grocery stores but can be a bit costly. My 12 oz jar was $7.99 USD but a little does go a very long way. Luckily for my wallets sake, they are super easy & inexpensive to make. They do preserve for about a month so it does require some planning. If you’re unsure if this is your thing, I would splurge on a small jar to see if you’re a fan of the taste.
LET THE CHICKEN MARINADE FOR A COUPLE OF HOURS IN THE FRIDGE IF YOU HAVE THE TIME
SWITCH THINGS UP! TRY THIS FLAVOR OF MOROCCO!
Besseha Arabic-Moroccan
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, crushed and finely minced
- 2 teaspoons fresh minced ginger
- ¾ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 large boneless, skinless chicken breasts cut in half lengthwise to make 4 fillets (you can use 4 chicken breasts if you prefer a larger serving, you can also use bone-in chicken pieces if you prefer)
- 2 tablespoons extra virgin olive oil
- ¾ cup chicken broth
- 1 medium yellow onion, finely chopped
- 1 preserved lemon, pulp discarded, peels thoroughly rinsed and finely chopped
- ½ cup pitted or whole Kalamata olives, rinsed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons freshly squeezed lemon juice
- Salt and pepper to taste
- To make the marinade, combine the olive oil, garlic, ginger, cumin, turmeric, salt and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Swish around to ensure the chicken is thoroughly coated. Let marinate for at least 4 hours or overnight for maximum flavor.
- Heat 2 tablespoons olive oil in a skillet or Dutch oven over medium high heat. Cook the onions until soft and translucent, 5-7 minutes. Add the chicken and cook just until it turns white, about 2 minutes on each side. Add the broth and any remaining marinade from the zip-lock bag. Bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
- Add the preserved lemon, parsley, cilantro and olives, stir to incorporate into the sauce, cover and simmer for another 15 minutes. Stir in the lemon juice and add salt to taste. Serve immediately with a leafy green salad, couscous or bread.
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