Say hello to my new favorite dinner!
I've been obsessed with using toasted sesame oil lately. I've been adding it to salad dressings, marinades... everything. But this has got to be my favorite use so far!
These meatballs have an awesome flavor from the spices, plus they have a great texture from the panko and sesame seeds. And the chickpea salad is a whole bunch of deliciousness on its own. Put these two together, and it's pure magic.
It's hearty, healthy, and just soooo good. Make this meal - you will not be disappointed!
Toasted Sesame Turkey Meatballs on Smashed Chickpea Salad (adapted from The Smitten Kitchen Cookbook)
for the meatballs, you'll need:
1/2 lb. ground turkey (preferably dark meat)
1/3 cup panko breadcrumbs
1/8 cup chicken stock
1/2 teaspoon kosher salt
1 egg white
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
dash of cayenne
1/2 teaspoon red pepper flakes
1 tablespoon white sesame seeds, toasted
1 tablespoon olive oil
1 tablespoon toasted sesame oil
for the salad, you'll need:
1 (15 oz.) can chickpeas, drained and rinsed
handful of green olives, pitted, halved, and thinly sliced
1/2 teaspoon chili powder
handful of chopped Italian parsley
2 tablespoons white wine vinegar
1 garlic clove, minced
dash of cayenne
1/4 teaspoon kosher salt
Preheat your oven to 400 degrees F. Combine all of the meatball ingredients in a bowl with a fork until all of the ingredients are evenly distributed. Use your hands to roll the mixture into golf ball-sized meatballs and arrange them on a parchment paper-lined baking sheet. (Wet hands help to form the meatballs without getting sticky.) Cover with plastic and transfer to the refrigerator for at least 30 minutes.
To cook the meatballs, heat the olive oil and toasted sesame oil in a large skillet over medium-high heat. Brown the meatballs on all sides, then place back onto the baking sheet. Transfer the sheet to the oven and bake for 15 minutes.
While the meatballs are in the oven, make the salad: Mix everything but the olive oil in a bowl. Lightly smash the chickpeas with the back of a fork, leaving some pieces whole. Dress the chickpeas with a drizzle of olive oil and stir to combine.
Serve the finished meatballs over the salad, and enjoy!