By wisdom a house is built,
and by understanding it is established;
by knowledge the rooms are filled
with all precious and pleasant riches.”
New Recipe that I tried and we all enjoyed very much.
Makes 12 giant meatballs. Serves 6.
1-1/4 lb ground turkey (I use 93% fat-free)
1/2 cup plain dry bread crumbs
1/2 cup plain (I use 0% fat)
1 large egg
1/2 tsp ground coriander
1 tsp harissa, or more to taste (I use 1-1/2 tsp)
1/4 cup chopped parsley, or 1 large finely chopped scallion (or both)
3/4 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 400°F. Line a rimmed baking sheet with a Silpat (silicone liner), aluminum foil or , and set aside.
In a large, combine all ingredients. With your hands, mix until well combined, with the breadcrumbs, chile's and yogurt evenly distributed throughout. Do not over mix.
Using an ice cream scoop with a release (called a "disher", if you buy at a restaurant supply store), form 12 large meatballs, and place on the prepared baking sheet. (If you prefer walnut-sized meatballs, form them by hand.) Bake in the upper third of the oven for 18 minutes, until just slightly brown. Taste one to be sure they're done; the yogurt will keep the meatballs fairly moist.
Serve with pita bread and shredded lettuce and cucumbers, and a bit of plain yogurt.