- 3 Tablespoons Olive Oil
- 1/2 yellow onion
- 2 garlic cloves, minced
- 1 pound dark ground turkey meat
- 2 tablespoons of each - mint, parsley, & cilantro finely chopped
- 1 tbs Old Salt Merchants Smoked Salt
- 1 egg
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 1 28 ounce can crushed tomatoes
- 1 cinnamon stick
- 1/2 sprig of rosemary
- Heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add the onion, garlic, and salt, and cook for 5-10 minutes or until the onion is translucent. Turn off the heat and the let the mixture cool for at least 5 minutes.
- Place the ground turkey, chopped herbs, egg, and spiced in a large bowl.
- Add the onion and galric and use a fork to mix well; roll into golf-ball-shaped meatballs.
- Heat a dutch oven over medium high heat. Add the remaining tablespoon of oil and start frying the meatballs in batches, cooking 2-3 minutes on each side. Remove to a plate while you fry the next batch. Don't overcrowd.
- Once all the meatballs are browned, add the crushed tomatoes, cinnamon stick, and rosemary to the pot. Season with a generous pinch of Old Salt Merchants smoked salt and put the browned meatballs back in the pan.
- 6. Partially cover the pot and simmer gently for 30-40 minutes.
- 7. Remove the cinnamon sticks, rosemary and serve with the extra herbs on top. Pairs well with mashed poatotes or cauliflower rice.
Tips / Notes
- Adapted from GOOP
Posted by Dutch The Old Salt on December 04, 2020