Mix together the
Ground Turkey (1 lb)
Canned Chickpeas (1 cup)
Garlic (4 cloves)
Fresh Parsley (1/4 cup)
Tahini (2 Tbsp)
Ground Cumin (1 tsp)
Ground Coriander (1 tsp)
Paprika (1/2 tsp)
Ground Ginger (1/2 tsp)
Cayenne Pepper (1/4 tsp)
Ground Allspice (1/4 tsp)
Ground Cinnamon (1/8 tsp)
, and zest from
As you mix, crush the garbanzo beans. Form into 2"-3" meatballs.
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.
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)
Chicken Stock (1 cup)
. This should almost completely cover the meatballs.
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 (1 cup)
if using. Prepare it according to the package's instructions.
When it is ready for serving, crack the
over the meatballs. Make sure not to break the yolks. Cover again and cook until the eggs are poached, with a runny yolk.
Serve as is, topped with chopped parsley and a spritz of lemon juice, or over a serving of creamy polenta.