Mini Turkey Meatballs
(make the night before)
454g (1 pound)
lean ground turkey
Juice and zest of ½ medium orange
Juice and zest of ½ medium lemon
Juice and zest of ½ medium lime
5g (¼ cup)
chopped fresh flat-leaf parsley leaves, plus more for garnish
15g (¼ cup)
chopped fresh coriander leaves
5g (¼ cup)
chopped fresh mint leaves
extra-virgin olive oil, plus more for sautéing
kosher or fine sea salt
freshly ground black pepper
ground red lentils
small skewers or picks, for serving
In a large mixing bowl, combine turkey with the juice and zest of the orange, lemon, and lime. Add all herbs and olive oil. Season with chili powder, salt, and pepper, and stir well.
Cover with plastic wrap and refrigerate overnight.
The following day, take bowl out of the refrigerator, and allow turkey it come to room temperature.
Crack the eggs into the bowl with the turkey, add red lentils, and mix until fully combined.
Using your hands, make 25 golf-ball sized meatballs!
Heat a large sauté pan over high heat. Coat the bottom of the pan with olive oil, and sauté the meatballs for 4 minutes per side, until crisp and golden.