I really discovered turkey when my family moved to the US. Maybe, I had seen turkey during New Year’s tables once or twice. Turkey cold cuts are one of the biggest consumptions in the US. It is delicious, low in fat, and a great canvas for other ingredients. Traditionally, this recipe can be made with beef. But, I prepare it with turkey and I must say, it is incredibly easy and delicious.

Ingredients:

• 1 lb ground turkey
• ½ cup finely chopped yellow onion
• ¼ cup chopped parsley
• 3 cloves minced garlic
• 1 egg
• ¼ cup bread crumbs
• 1 tbsp cumin
• ½ tsp cinnamon
• ½ tsp allspice
• 2 tbsp dried oregano
• 1 tsp salt (plus some for mashing garlic)
• ¼ tsp black pepper
• ¼ cup olive oil (plus more for brushing the pan)
• 1 16-ounce can of tomato sauce
• 2 cups plain yogurt
• 2 tbsp za’atar

Instructions:

1. Preheat the oven to 380°F.
2. In a deep bowl, thoroughly mix all ingredients for the meatballs except the tomato sauce, yogurt, and za’atar. Form the mixture into approximately two-inch balls, about the size of an ice cream scooper.
3. Brush a deep pan with a generous amount of olive oil. Place the meatballs in the pan and let them cook for about 10 minutes. Once browned, turn them to the other side and cook for another 5 minutes.
4. Pour the tomato sauce into the cooking pan, ensuring that all meatballs are covered with the sauce. Cover the pan with aluminum foil and cook for an additional 15 minutes, or until the tomato sauce is fully cooked.
5. In a long, two-inch deep tray (to allow more surface space for the yogurt), pour the yogurt and sprinkle za’atar on top. Place the cooked meatballs on the za’atar yogurt and sauce. Serve immediately.