Recipe 55 from The Smitten Kitchen Cookbook by Deb Perelman
WW Note: I am happy to tell you this lovely and delicious recipe is only 3 points. You can separate this recipe and just enjoy the turkey meatballs or the salad because they both are very tasty. It would be the same cost you per portion of you ate the meatballs by themselves. I was able to make about 17 meatballs which means that for 4 servings each person gets about 4 meatballs. The chickpea salad itself is 0 and that’s another thing that’s just really tasty on its own. I can’t wait to make this again! Oh, and it’s 13 points for the whole dish.
This recipe can be found at the following sites:
I have to say…when I got to this recipe and I saw that it had both meatballs and chickpeas as a major components I was not really excited.
Meatballs are not my favorite thing because I always find them really dry. I’ve never really understood what the hype was all about unless they were doused in a sauce. Those I don’t hate!
As for chickpeas…ooft. The grittyness and taste is a major no for me. I have been known to pull them out of a salad or dish as I find them. Yick!
But this recipe changed everything for me! These turkey meatballs were incredible! There was so much moisture in them that it shocked me. The flavor was craveable. Our house is void of them at this point because I gobbled up the rest of them after my husband and I had lunch Saturday. I should probably feel ashamed of myself but I really don’t! They were that good!
It’s always possible I’m over hyping them because I’m not a meatball expert but you can trust that this is a solid recipe for a turkey meatball.
Deb’s 2 step process took care of searing the outside and finish on the inside without drying them out. My meat thermometer was very helpful since my big fear was overcooking them.
She has you use an oven safe pan so you can go from searing to oven easily. However you can definitely put them on a baking sheet if your pans are not oven safe. I know she’s a big fan of recipes that have as few dishes as possible and I can only imagine that’s because of the size of her kitchen in a New York apartment. Completely understandable!
Now let me brag about her smashed chickpea salad a bit. Maybe it was the kind of chickpeas I used or maybe it was the recipe but this was really really good as well. The chickpeas had a great flavor and the texture I was anticipating was not there at all. I used Simple Truth Organic Chickpeas because they were on sale but no doubt about it this is the only brand I’m going to buy moving forward. They were awesome!
I used two cans but only needed some of them. There was at least 3/4 cup left from the two cans so I dolled them up with olive oil, salt, and taco seasoning. I then proceeded to snack on those the rest of the day as well. It’s no wonder the scale is showing me a little heavier today. A lot of this was low point food but I’ve consume quite a bit of it.
This is definitely already on my meal plan for next month. I can’t wait to make it again! Next time I will probably double the recipe for the salad because I don’t think it was enough for 4 generous servings and it’s 0 points so that’s a win.
Here’s a great version of the recipe from Fancy Casual when you try these…see I’m not making it optional!
Please tell me how yours turns out!