Kibbeh-Inspired Turkey Meatballs
with Harissa Aioli, Roasted Potatoes & Sumac-Dressed Veggie Salad
- Eggs
- Milk
- Wheat
These Middle Eastern–inspired beef and bulgur meatballs are seasoned with our warm Turkish Spice Blend and roasted until golden. They’re served alongside crispy paprika-spiced potatoes and a crunchy cucumber, tomato, and radish salad tossed in a tangy sumac vinaigrette. A drizzle of harissa aioli and a sprinkle of crunchy sunflower seeds complete this vibrant feast.
Ingredients
1 unit
Harissa Aioli
(Contains: Eggs)
10 ounce
Ground Turkey
12 ounce
Potatoes
½ ounce
Sunflower Seeds
½ tablespoon
Savory Paprika Blend
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
¼ teaspoon
Sumac
6 unit
Radishes
2 unit
Tomato
1 tablespoon
Turkish Spice Blend
½ cup
Bulgur Wheat
(Contains: Wheat)
Not included in your delivery
½ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
In a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender, 12-15 minutes.
Turn off heat; transfer bulgur to a strainer and rinse under cold water. Set aside until ready to use in Step 4.
While bulgur cooks, dice potatoes into ½-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Dice tomatoes into ½-inch pieces. Trim and thinly slice radishes. Roughly chop sunflower seeds.
Toss potatoes on a baking sheet with a large drizzle of oil, half the Savory Paprika Blend (all for 4 servings), salt, and pepper.
Roast on top rack until tender and crispy, 20-25 minutes.
While potatoes roast, in a large bowl, combine beef*, bulgur, Turkish Spice Blend, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper.
Form into 10-12 1½-inch meatballs (20-24 meatballs for 4); place on a second lightly oiled baking sheet.
Roast on middle rack until meatballs are cooked through, 14-16 minutes.
In a medium bowl, combine vinaigrette, ½ tsp sugar, and ¼ tsp sumac (1 tsp sugar and ½ tsp sumac for 4 servings). (Be sure to measure the sumac—we sent more!)
Add cucumber, tomatoes, radishes, a pinch of salt, and pepper; toss until veggies are coated.
Divide meatballs, potatoes, and veggie salad between plates. Drizzle harissa aioli over meatballs and top with sunflower seeds. Serve.
