Albóndigas de pavo picadas con especias

Ingredientes

• 1 1/2 pounds ground turkey (dark thigh meat preferred)
• 1/2 red onion (grated on a box grater)
• 1/2 cup chopped fresh cilantro, chopped parsley, mint or a combination (plus additional for garnish)
• 1 garlic clove (grated or pressed)
• 1 egg yolk
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon sriracha sauce
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil

Preparación

1. 1

   In a large bowl, combine turkey, onion, cilantro, garlic, egg, cumin, paprika, salt, sriracha and cayenne pepper. Mix until combined, then form into 1 1/2-inch diameter meatballs with damp hands, or a small cookie scoop.

2. 2

   Stovetop directions: Heat the oil a 12-inch nonstick pan over medium-high heat. Arrange meatballs in pan and cook until browned on all sides, about 10 total. Lower the heat to medium-low, cover the pan and cook until the meatballs are cooked through, about 5 more minutes. To check for doneness, insert the tip of an instant read thermometer halfway into a meatball to check that the internal temperature is about 165 degrees.

3. 3

   Baking directions: Preheat the oven to 425 (220 C) degrees. Lightly coat a rimmed baking sheet with olive oil or line with parchment paper for easy clean up. Bake 8 minutes. Turn the meatballs over with a spatula or tongs and bake 8-10 more minutes, until cooked through.

4. 4

   Sprinkle the meatballs with fresh chopped cilantro (or other fresh herbs) and serve.