Sheet Pan Meatballs with Crispy Turmeric Chickpeas

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Sheet Pan Meatballs with Crispy Turmeric Chickpeas

Course: Recipe
Servings

4

servings
Total time

1

hour 
Cost Per Meal/Person

$1.87

This recipe is from the Smitten Kitchen website, one of my favorite food biogs. We just recently made this for the first time and loved it! This made us 5 ‘person meals’, or 2 nights of dinner for two of us and one extra dinner or lunch. We served everything on one plate: chickpeas, meatballs, some of the sliced lemon onions, Naan bread and the yogurt sauce for dipping. If you like Middle Eastern flavors, you’ll love this. The meatballs were so light & fluffy.

Notes about this recipe:
• I left out the fennel seed.
• I used 20 oz of ground turkey.
• I use Trader Joe’s frozen naan bread for the pita. It’s $2 for 4 pieces.
• The meatballs were enough for the 5 person meals. The second night we had it, I made the chickpeas again, so I needed
• 4 cans of chickpeas and two red onions, total.

Ingredients

  • Meatballs
  • 20 oz ground turkey

  • 1/2 cup panko, or another plain, dry breadcrumb

  • 1/4 cup plain yogurt

  • 2 TBS water

  • 1 tsp kosher salt

  • 1 large egg

  • 2 garlic cloves, minced

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/2 tsp ground turmeric

  • 1/ 4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste

  • Chickpeas
  • 2 (15-ounce) cans chickpeas. drained and rinsed

  • 2 tsp ground cumin

  • 2 tsp ground turmeric

  • 1 large red onion, thinly sliced, divided

  • 2 TBS olive oil

  • Kosher salt and freshly ground black pepper

  • Pickled Red Onion
  • 1 large red onion, thinly sliced

  • 4 TBS lemon juice

  • Salt and pepper

  • Yogurt Sauce
  • 1 1/4 cup plain yogurt

  • 2 TBS lemon juice

  • Salt and pepper

  • 1-2 pieces naan/pita bread cut up and serve with meal

Directions

  • Heat oven to 400 degrees. Combine chickpeas, fennel seed, cumin, 1 teaspoon turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil. season with salt and pepper and toss to coat. Roast for 25 minutes, until beginning to firm/crisp up.
  • Meanwhile, make meatball mixture. Mix all ingredients in a large bowl with a fork or (my recent discovery) a potato masher to mix. Form into 1.75-inch meatballs; I use a #40 cookie scoop, which holds about 12/3 tablespoons.
  • Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the chickpeas to the outer edges of the baking sheet. Lightly coat center with a thin coat of oil, either brush or spray ‘t on. just to be safe. Place baking sheet in oven and bake 10 to 15 minutes. or until meatballs are cooked through. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  • Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.

Total Cost of Meal

  • • $3.50 Ground turkey
    • $2.50 4 cans chickpeas
    • $2.50 2 large red onions
    • $2.50 2 large red onions
    • $1 2 pieces of naan bread
    • $1 Spices, lemon juice, bread crumbs
    $11.25 Total
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Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. Disclosures.
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