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Quinoa and Turkey Meatballs with Tahini Sauce
Adapted from Martha Stewart Living
Ingredients
Makes about 26 bite size meatballs
Meatballs
1 cup / 6 oz /170 gr white quinoa
12 oz / 340 gr organic ground turkey
¼ teaspoon plus 1 pinch ground allspice
½ teaspoon plus 1 pinch ground cumin
pinch of red-pepper flakes
2 tablespoons fresh mint leaves, chopped
3 scallions, chopped
1 garlic clove, peeled
¾ teaspoon coarse sea salt
Tahini sauce
1 garlic clove, peeled
4 tablespoons tahini
4 tablespoons fresh lemon juice
salt and pepper to taste
Directions
Rinse quinoa thoroughly in a fine sieve; drain. bring 2 cups (500ml) of water to a boil in a medium saucepan. Add quinoa; return to a boil, give a quick stir, cover and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and set aside to cool.
In the meantime, process one garlic clove, tahini, lemon juice, and ¼ cup of water in a food processor until smooth. If necessary, thin with water. Season with salt and pepper, transfer to a small bowl; cover and refrigerate until ready to use.
In a dry large nonstick skillet over medium high heat, toss and toast quinoa with allspice, cumin and red pepper flakes for 2 minutes. Taste and season with salt. Set aside.
Put turkey, mint, scallions, garlic clove, and salt in a clean bowl of a food processor; pulse until a smooth paste forms. Add quinoa, process until mixture clumps around the blade, about 2 minutes.
Transfer to a bowl. With dampened hands, roll about 2 scant tablespoons quinoa mixture into a ball; flatten slightly, and set aside on a plate. Repeat with remaining mixture to make all meatballs.
Heat the same skillet over medium heat until hot. Working on batches, lightly coat meatballs with with cooking spray. Cook meatballs in skillet, turning once, until cooked through, about 8 minutes per sides. Transfer patties to a clean plate, and loosely cover with foil to keep warm.
Serve warm (or cold) with the tahini sauce.
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