Meatballs don’t need breadcrumbs or eggs. It’s official. I
have made two of Ottolenghi’s versions and neither one required breadcrumbs as
a filler. His lamb kofta recipe that I wrote up here
relies on crushed pine nuts to hold them together. I recently made his turkey
meatballs with grated zucchini and green onions and substituted the three eggs
for flax seed with no issues. (One tablespoon of ground flaxseed with about 2
tablespoons of water equals one egg).
Breadcrumbs and eggs aside, these flavorful meatballs are
awesome. And any recipe that simply says, ‘combine all ingredients in a mixing
bowl’ immediately earns points in my book.
Since I wasn’t making the accompanying yogurt sauce (no substitute found
for that yet!), I just added the sumac into the turkey mixture so I wouldn’t
miss out on that flavor. All that’s left to do after mixing together all the
ingredients is to pan sear them and throw them in the oven for 8 minutes.
I doubled the recipe as these little patties travel well and
make for great lunches for a few days. They are so packed with flavor that you
can serve them with a simple grain and sautéed vegetable to give your taste
buds a rest between bites.
This recipe is absolutely delicious. I did not substitute the egg so I made it as originally written. These are absolutely delicious!!!
ReplyDeleteUnfortunately, I couldn't find sumac anywhere but that didn't stop by family from gobbling these up!