Ok so I really can’t claim this recipe as my own as I adapted it from Ambitious Kitchen’s.
WAT A SHOCKER.
The original recipe is supposed to be for chicken meatballs and with tricolour fingerling potatoes, but I cannot for the life of me ever find minced chicken here in the UK. And I didn’t even bother looking for those fancy potatoes because I know they wouldn’t have them. To be honest, I don’t know if I had ever actually seen them in US food shops.
I’ve always used red skinned potatoes when making this, but I decided on sweet potatoes this time because I had them on hand and well, because they’re SWEET POTATOES. It is my new obsession.
Anyway, so this recipe is super easy and very healthy, which is how I like my weekly dinners to be.
Click here for the actual recipe on Ambitious Kitchen. Of course if you have access to ground/mince chicken and would rather make that, go for it. But the turkey meatballs taste really yummy too!
You start off with the potatoes though. Cube them and throw them onto a pan with a chopped onion and garlic. Sprinkle the cumin, salt, and olive oil on top and mix them up with your hands.
Once everything is coated well, you throw it in the oven for 20 minutes.
During this 20 minutes, you can make the meatballs!
Add the turkey, turmeric, cumin, garlic powder, dijon mustard, parsley, cilantro (although I used more parsley because D doesn’t like cilantro), salt, pepper, egg, and coconut flour into a bowl and use your hands to mix it all together. However, be careful because the turmeric will turn your hands yellow. I used a wooden spoon to mix this last time and it worked fine and I saved my hands from looking like I had lime disease.
The directions on the actual recipe say to do the next step while the meatballs cook with the potatoes. However, I don’t feel like the above step takes 20 minutes so you can just keep the ball rolling, know what I mean?
While you’re still waiting for the timer to go off, start making the green tahini sauce. You add tahini, salt, fresh lemon juice, parsley, and cilantro (obviously I use twice the amount of parsley instead of cilantro) to a blender or food processor and add water to get desired consistency.
I’d highly suggest using a food processor because there is not nearly enough stuff in there for the blender to even reach the mixture. I’m actually incredibly confused how I got the tahini sauce green the first time I did it because this last time did not go well.
It looks more like ranch dressing. Although, it tasted good, which I suppose is the point anyway.
At this time, the timer should be up and then you can put the meatballs in for 18-23 more minutes to cook them while you clean up the kitchen.
The recipe says to serve with baby spinach, but as I prefer to have my spinach cooked, I put it in a small pan with coconut oil sprayed inside and cook it to serve with the potatoes.
Easy peasy! And so very tasty.
Let me know if you decide to make this recipe! I’d love to see how you liked it!