Spice meatballs recipe | Enjoy your meal
In a large one BowlMix the turkey chimney meat, the crushed cloves of garlic, lemon peel, cumin, sumac, allspice, chopped parsley, 1 teaspoon of fine sea salt and a good crack made of black pepper. Use your hands to combine everything well. Place half of the mixture aside in an airtight container in the refrigerator. Roll the remaining half in 20 meatballs by 20 g each. Transferred to an airtight container lined with baking peasks. Will remain cool for up to four days.
Use the meatballs to make ours Meatballs & chickpeas yellow coconut -curry and unformated mix to make ours Speedy Truthy wraps with inserted red cabbage wraps.
