Turkey-Chickpea-Walnut Meatballs With Walnut Yogurt

Name: Turkey-Chickpea-Walnut Meatballs With Walnut Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the meatballs; 3/4 cup cooked chickpeas (canned is fine; just drain and rinse); 3/4 teaspoon salt, divided; zest of 1 lemon; 1 teaspoon extra virgin olive oil; 2 tablespoons chopped parsley; 1 pound ground turkey; 1/4 cup chopped scallions (from about 1); 3/4 teaspoon honey; 1/2 teaspoon Dijon mustard; 1/4 cup finely chopped walnuts; For the walnut yogurt sauce; 1 cup Greek-style yogurt; 1 clove garlic, minced or put through a press; 1 teaspoon freshly squeezed lemon juice; 1 teaspoon walnut oil

Servings: persons

For the meatballs
3/4 cup cooked chickpeas (canned is fine; just drain and rinse)
3/4 teaspoon salt, divided
zest of 1 lemon
1 teaspoon extra virgin olive oil
2 tablespoons chopped parsley
1 pound ground turkey
1/4 cup chopped scallions (from about 1)
3/4 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 cup finely chopped walnuts
For the walnut yogurt sauce
1 cup Greek-style yogurt
1 clove garlic, minced or put through a press
1 teaspoon freshly squeezed lemon juice
1 teaspoon walnut oil

1
["In the bowl of a food processor, put the chickpeas, 1/2 teaspoon salt, lemon zest, olive oil and parsley. Process until most of the chickpeas are finely chopped with a few larger chunks studding the mix.", "Using a spatula, transfer the chickpea mixture to a larger mixing bowl. Add the turkey, scallions, honey, mustard and walnuts. Stir gently to combine very well.", "Heat a griddle over medium heat and brush with sunflower oil (or the like). When hot, place balls of the turkey mixture - roughly 1.5"" balls- onto the griddle, an inch apart from one another.
2
Turn regularly so that all sides brown and the meatballs cook through. When done, transfer to a paper towel-lined plate.
3
You could also cook these in an oven.", "In a small bowl, mix together the yogurt, remaining 1/4 teaspoon salt, the pressed garlic, lemon juice and walnut oil. Serve the meatballs and yogurt together along with some pita and endive leaves if you like."]

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the meatballs, 3/4 cup cooked chickpeas (canned is fine; just drain and rinse), 3/4 teaspoon salt, divided, zest of 1 lemon, and more.

Yes, Turkey-Chickpea-Walnut Meatballs With Walnut Yogurt Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey-Chickpea-Walnut Meatballs With Walnut Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions