Donna’s Middle Eastern Kibbe Meatballs with Herb Tzatziki Sauce and Quinoa-Kale Pilaf

Hello Friends, many years ago, I enjoyed making the traditional Middle Eastern dish, Kibbe, and have been thinking about making it in a new way so came up with this meatball recipe that reflects the same ingredients (although using turkey instead of lamb) in a different form.  I replaced the cucumber in this Tzatziki sauce with lemon zest and added herbs for additional flavor.  The pilaf is just another way for me to incorporate leafy greens (i.e., kale) into our meals and it was quite good!  Please enjoy.  Best, Donna:

Donna’s Middle Eastern Kibbe Meatballs with Herb Tzatziki Sauce

Ingredients:

Meatballs:

2 pounds ground turkey or chicken (or combination)

1 cup cooked quinoa

1/2 sweet onion, finely chopped

1/4 cup pine nuts

2 large eggs

1-1/2 teaspoon dried mint leaves

1 teaspoon ground allspice

1 teaspoon salt

1/2 teaspoon pepper

Tzatziki:

1/2 cup Greek yogurt

1 teaspoon lemon juice

1 teaspoon garlic, minced

1 teaspoon lemon zest

1 teaspoon dill weed

1/2 teaspoon dried mint leaves

Salt and lemon pepper to taste

Lemon wedges

Method:

Preheat oven to 400 degrees F.  Line 2 cookie sheets with foil or Silpats and spray with cooking oil.  Gently mix together all meatball ingredients and, using a 3/4 ounce scoop, place meatballs on pans.  Bake for 15 minutes.  While meatballs are baking, mix the sauce ingredients together and serve with meatballs and lemon wedges, if desired, when cooked through.  

Makes ~ 4 dozen meatballs.

Donna’s Quinoa-Kale Pilaf

 Ingredients:

2 cups cooked quinoa, red or white (or combination)

4 cups kale, chopped

1/2 sweet onion, chopped

Salt and lemon pepper to taste

Method:

Once quinoa is cooked, remove from rice cooker and mix together with remaining ingredients and return to cooker to Warm setting until serving time.

Serves 4.

Copyright 2016.