Cooking Instructions
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Step 1
Mix together the
Ground Turkey (455 g)
,
Canned Chickpeas (200 g)
,
Onion (1/2)
,
Garlic (4 cloves)
,
Fresh Parsley (10 g)
,
Tahini (30 g)
,
Ground Cumin (2 g)
,
Ground Coriander (as needed)
,
Paprika (1 g)
,
Ground Ginger (as needed)
,
Cayenne Pepper (as needed)
,
Ground Allspice (as needed)
,
Ground Cinnamon (as needed)
, and zest from
Lemon (1/8)
.
Step 2
As you mix, crush the garbanzo beans. Form into 2"-3" meatballs.
Step 3
Brown the meatballs in an oiled pan over high heat. The goal is to add a crust to the meatballs, but no need to cook them through right now. Turn every few minutes so brown all sides.
Step 4
Turn down to medium-high heat and add the
Roma Tomatoes (2)
. Allow to soften for a few minutes, and then add the
Whole Peeled Tomatoes (1 can)
and
Chicken Stock (240 mL)
. This should almost completely cover the meatballs.
Step 5
Bring to a simmer, and then partially cover and allow to cook/reduce for about 20-30 minutes. This is a good time to prepare the
Polenta (160 g)
if using. Prepare it according to the package's instructions.
Step 6
When it is ready for serving, crack the
Eggs (4)
over the meatballs. Make sure not to break the yolks. Cover again and cook until the eggs are poached, with a runny yolk.
Step 7
Serve as is, topped with chopped parsley and a spritz of lemon juice, or over a serving of creamy polenta.
