Sheet Pan Meatballs with Chickpeas, Turmeric, and Lemon

This is a wonderful weeknight sheet-pan dish. It was full-flavored and relatively healthy too. I think I’m in love with crispy roasted chickpeas!

This recipe was adapted from Smitten Kitchen.com, where the dish was loosely based on a New York Times sheet-pan chicken dish that I’ve also made and posted. I increased the amount of ground turkey, and meatball seasonings, size, as well as cooking time. I also used cumin seeds instead of fennel seeds.

We ate it with warm naan, brown Basmati rice, and roasted asparagus. The lemony red onions and yogurt toppings were essential and delicious.

Yield: Serves 6

Time: about 1 hour

For the Chickpeas:

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • coarse salt and freshly ground black pepper

For the Meatballs:

  • 1 1/2 pounds ground turkey
  • 3/4 cup panko
  • 6 tablespoons plain yogurt (I used 2% Greek yogurt)
  • 3 tablespoons water
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 4 garlic cloves, minced or pushed through a garlic press
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • heaping 1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
  • 4 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

To Serve:

  • 3 tablespoons lemon juice (from about 3/4 of a lemon)
  • 7 oz (almost 1 cup) plain yogurt (I used 2% Greek yogurt)
  • toasted pita wedges or naan
  • harissa or another hot sauce, as desired
  • brown Basmati rice, for serving, if desired
  1. Heat oven to 400 degrees, preferably on convection.
  2. Combine chickpeas, cumin seed, cumin, 1 teaspoon turmeric and half the red onion slices on a rimmed baking sheet.
  3. Drizzle with olive oil, season with salt and pepper and toss to coat.
  4. Roast for 25 minutes, until beginning to firm/crisp up. (The red onions will start to get very crispy and charred.)
  5. Meanwhile, make meatball mixture. Mix all ingredients- except the ground meat- in a large bowl with a fork. Then incorporate the meat.
  6. Form into 1.75-inch (about 2 T) meatballs, about 15 large meatballs. (I used 3 small cookie scoop scoops for each meatball.)
  7. Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the pan, clearing a space in the center.
  8. Lightly coat center with a thin coat of oil, either brush or spray it on, just to be safe. Position the meatballs in the center of the pan; I made 3 rows of 5 meatballs. Place baking sheet in oven and bake 15 to 20 minutes, or until meatballs are cooked through, about 165 degrees in the center.
  9. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  10. Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  11. When meatballs are cooked, scatter remaining fresh herbs over the tray.
  12. Serve with lemony onions and yogurt, toasted pita wedges, rice, and hot sauce, as desired.

Two Years Ago: Broken Pasta with Shredded Pork & Arugula

Three Years Ago: Indian Butter Chicken

Four Years Ago: Caramel Chicken

Five Years Ago: Chicken Teriyaki Plate and Spaghetti & Turkey Meatballs

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Sheet-Pan Chicken with Chickpeas, Cumin, & Turmeric

I love yogurt marinades because the resulting meat is always extremely tender. This dish was particularly great because it used a yogurt marinade with a short marinating time, only 30 minutes.  It was also a sheet-pan dish which made it a full-flavored weeknight meal.

This recipe was adapted from The New York Times, contributed by Alison Roman. I used boneless, skinless chicken thighs instead of bone-in, and substituted caraway seeds for the fennel seeds. We ate it garnished with the yogurt sauce and lemony red onions, with Basmati rice and roasted vegetables on the side. Perfect.

  • 10 boneless, skinless chicken thighs, or 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  • coarse salt and freshly ground pepper
  • 1 ½ cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon caraway seeds or fennel seeds
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½ cup mint or cilantro leaves, torn
  • Basmati rice, for serving
  1. Season chicken with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place oven rack on the top third of the oven and heat to 425 degrees, preferably on convection roast.
  4. Combine chickpeas, fennel/caraway seeds, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center.
  6. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, about 30 minutes for boneless meat and up to 45 to 50 minutes for bone-in meat. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
  7. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  8. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  9. Once chicken is ready, scatter with lemony onions and mint or cilantro, as desired.
  10. Serve with seasoned yogurt alongside as a sauce.

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Ottolenghi’s Red Lentil Soup with Chard, Cilantro, & Lemon

Red lentil soup is definitely one of my cold weather favorites. I have made all sorts of versions but all have been relatively smooth in texture. This version has spoonfuls with different consistencies from caramelized red onions, chopped rainbow chard, and cilantro. Incredible.

This recipe was adapted from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi. I doubled the recipe below, used ground coriander, and added more fresh lemon juice. The authors declared that the squeeze of fresh lemon juice just prior to eating is essential. We ate it with sourdough baguette slices and a green salad.

Yield: Serves 6

  • 2 1/2 cups (500 g) split red lentils
  • 2 1/2 quarts (2.5 liters) cold water
  • 2 medium red onions
  • 2 T olive oil
  • 7 oz (200 g) Swiss chard (I used rainbow chard)
  • 3 cups (50 g) cilantro leaves
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 T coriander seeds or 1 T ground coriander
  • 3 cloves garlic, crushed
  • 3 1/2 T (50 g) unsalted butter
  • grated zest of 1/2 lemon
  • juice of 1/2 lemon
  • sourdough bread, for serving
  • 4 lemons, cut into wedges, for serving
  • coarse salt and freshly ground black pepper
  1. Rinse the lentils in cold water.
  2. Place lentils in a saucepan with the water, bring to a boil, and simmer for 35 minutes, until soft. Skim off any scum that rises to the surface during cooking.
  3. Using a slotted spoon, remove about half the lentils from the cooking liquid and set aside in a bowl.
  4. Add a generous pinch of salt to the lentils and water int he pan and process with an immersion blender (or in a food processor).
  5. Return the reserved lentil to the soup.
  6. Peel the red onions, halve, and thinly slice them.
  7. Place onions in a frying pan over medium heat, add the olive oil and onions, and cook, stirring occasionally, for 4 to 5 minutes, until the onions soften and become translucent. Season with salt and pepper.
  8. Remove the large stems from the Swiss chard and reserve for another use. Wash and rinse the leaves, then chop coarsely.
  9. Remove the large stems from the cilantro and discard. Wash and rinse the leaves, reserve a few leaves for garnish, and coarsely chop the remainder.
  10. Mix the cooked onions, chard leaves, and chopped cilantro into the lentil soup.
  11. Season the soup with the cumin, cinnamon, and some salt and pepper to taste. Reheat the soup and simmer gently for 5 minutes.
  12. With a mortar and pestle, or using the flat blade of a large knife, crush the cilantro seeds and garlic together.
  13. Melt the butter gently in a small saucepan over medium heat, add the garlic and coriander seeds, and fry for 2 minutes, until the garlic starts to color slightly.
  14. Stir the butter mixture and the lemon juice into the soup, remove the pot from the stove, and cover with a lid. Leave the soup to infuse for 5 minutes prior to serving.
  15. Serve garnished with lemon zest and cilantro with lemon wedges and sourdough bread on the side. Make sure everybody squeezes the lemon into their soup.

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Warm Corn Chowder Salad with Bacon

My kids and I brought this tasty side dish when we went to visit my friend and her family during their vacation at Hither Hills State Park in Montauk, New York. (It’s an annual tradition for us!) She and her husband invite friends and cook TONS of food… even though it’s their vacation. 🙂 This year, we actually spent the night in a tent on their camp site! What an adventure! 🙂

This recipe is from Food and Wine, contributed by Brent Ridge and Josh Kilmer-Purcell. It is best served warm or at room-temperature. The delicious fresh corn flavor really shines in this dish. Great!

Yield: 10 side-dish servings

  • 4 to 5 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
  • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 2 red bell peppers, cut into 1/2-inch dice
  • 8 ears of corn, kernels removed
  • 1 medium red onion, thinly sliced
  • 1/4 cup cider vinegar
  • 1/4 teaspoon crushed red pepper
  • coarse salt
  1. In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
  2. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender.
  3. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes.
  4. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.
  5. Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon.
  6. Season the salad with salt and serve.

One Year Ago:

Two Years Ago:

Butternut Squash and Cornbread Stuffing Muffins

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This stuffing is so fabulous it’s not just for Thanksgiving. The muffin presentation is fun and unique but it also cooks quickly and stays moist. So cute too! 🙂 This recipe was adapted from Food and Wine, contributed by Michael Symon.

I love trying new recipes for our Thanksgiving feast, but, even though I have served this stuffing in the past I had to made it again this year. It’s delicious! I used Trader Joe’s cornbread mix but homemade or another not-too-sweet store-bought cornbread would work well too. I roasted the squash and made the cornbread a day in advance. I think it was our favorite side dish this year- Great!

Yield: 18 muffins

  • One 3-pound butternut squash, halved lengthwise and seeded
  • Vegetable oil, for rubbing
  • coarse kosher salt and freshly ground black pepper
  • 1 1/2 pounds prepared cornbread, cut into 1-inch cubes (I used Trader Joe’s cornbread mix- the perfect amount)
  • 3/4 pound thick-cut bacon, cut into 1-inch pieces
  • 1 large red onion, cut into 1/4-inch dice
  • 2 celery ribs, cut into 1/4-inch dice
  • 6 garlic cloves, minced
  • 1/4 cup plus 2 T chopped sage
  • 3 teaspoons sugar
  • 3 large eggs
  • 3/4 cup chicken stock or low-sodium broth
  1. Bake the cornbread. Cool and cut into 1-inch cubes.
  2. Preheat the oven to 350°. Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil. Season with salt and pepper and turn the squash cut sides down. Roast for about 1 hour, or until tender. Let cool slightly.
  3. Increase the oven temperature to 375°. Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave the oven on.
  4. Generously butter a 12-cup muffin tin, and 6 cups in an additional tin. (I used cooking spray.)
  5. In a medium skillet, cook the bacon over moderate heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
  6. Heat 1/4 cup of the bacon fat in the skillet. Add the red onion and cook over moderate heat until softened, about 4 minutes. Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the bacon.
  7. Peel the roasted squash. Transfer 4 1/2 cups of the squash to a food processor, add the sugar and puree until smooth.
  8. Season the mixture with salt, add the eggs and process until incorporated. Add the chicken stock and process again.
  9. In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes.
  10. Stir lightly, add the onion-bacon mixture and 1 teaspoon of salt and stir again.
  11. Mound the stuffing in the prepared muffin cups.
  12. Bake the muffins in the upper third of the oven for about 40 minutes, until crisp on top and heated through. Unmold the stuffing muffins and serve hot.

One Year Ago:

Two Years Ago:

Roasted Red Pepper, Corn, & Tomato Soup

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I had a BOUNTY of red peppers this year in my CSA share. I found this recipe on an extensive search for a creative use for them… last year I made Roasted Red Pepper Pasta Sauce (link below) more than once, and, although delicious, I wanted something new! 🙂 (One can only eat so many red peppers in salad too…)

I was completely floored by this delicious soup. The color was incredible too. What a wonderful surprise! The roasted vegetables – especially the corn- gave it a fabulous depth of flavor. It was chili-esque. In fact, it was the BEST vegetarian “faux” chili I have ever tasted- and the BEST use for my bounty of CSA red peppers! (not to mention late-summer corn!) We ate it with green salad and popovers– but it would also be wonderful with cornbread. This recipe was adapted from Knead to Cook.com.

I’m bringing it to this week’s party over at The Novice Gardener. Happy Fiesta Friday #36!!

  • 4 ears of fresh corn
  • 3 cups of cherry or grape tomatoes
  • 1 medium yellow onion, diced
  • 1 small red onion, diced
  • 6 large garlic cloves, sliced
  • 6 red bell peppers or red long peppers
  • olive oil
  • 4 cups chicken stock
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • coarse salt and freshly ground black pepper
  • ricotta salata, for serving, optional
  • cilantro, for serving, optional
  1. Preheat your oven to 425 degrees.
  2. Roast red peppers on a baking sheet 5-7 minutes a side, until charred. Turn over and repeat to char the other side. Cover with foil to steam. When cool enough to touch, remove skin, seeds, and stems. Roughly chop.
  3. On a cookie sheet drizzle a bit of olive oil. Remove the corn kernels from the cob; place on the cookie sheet. Add the tomatoes. Toss to coat with the olive oil, adding extra if necessary. Sprinkle with salt and pepper and place in the oven for 10-15 minutes.
  4. Heat a Dutch oven over medium heat, then add a drizzle of olive oil. Add the onions and cook until translucent, about 4 minutes. Add garlic and chopped red peppers and stir.
  5. Add the stock and spices to the red pepper mixture. Bring to a boil, then reduce to a simmer.
  6. Add the roasted corn and tomatoes. Reserve some corn for a garnish, if desired. With an immersion blender, or working in batches with a food processor, puree until smooth. Continue to cook simmer for an additional 20 minutes or longer over a low flame.
  7. Serve garnished with reserved corn, a sprinkling of cheese, and/or cilantro, if desired.

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One Year Ago:

Pork Tenderloin with Greens & Polenta

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After preparing a meal with pork tenderloin such as this one, I ask myself why I don’t always utilize the oven probe thermometer; it makes cooking to perfection completely FOOLPROOF!! This dish had wonderful components… the soft and cheesy polenta, the flavorful and bountiful greens, and the perfectly cooked meat. 🙂 Amazing! This recipe was loosely adapted from Everyday Food.

Yield: Serves 6 to 8

For the Polenta:

  • 2 cups skim milk
  • 2 1/2 cups chicken stock
  • 3/4 cup polenta
  • 3/4 cup grated Parmesan cheese
  • coarse salt and freshly ground black pepper

To Finish the Dish:

  • 2 pork tenderloins (approximately 1 pound each)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
  • 3/4 cup chicken stock
  • 1 medium yellow onion, halved and thinly sliced crosswise
  • 1 medium red onion, halved and thinly sliced crosswise
  • 4 cloves of garlic, thinly sliced
  • 1 large bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces, leaves sliced into 1-2 inch ribbons
  • 6-8 cups collard greens, large ribs removed, thinly sliced into 1/4-inch ribbons
  • 3 teaspoons sherry vinegar
  • coarse salt and freshly ground black pepper
  1. Preheat oven to 450 degrees.
  2. In a 4-quart enameled cast iron pot, bring milk and stock to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 15 to 20 minutes. Add Parmesan; stir.
  3. Meanwhile, season pork with salt and pepper. Heat a 12-inch ovenproof sauté pan over medium-high heat; add 1-2 teaspoons of oil. Sear pork until browned on all sides, about 4 to 5 minutes on each side. Remove from heat. Transfer pan to oven.
  4. Roast pork until an instant-read thermometer inserted into thickest part of meat registers 145 degrees, about 10 to 15 minutes (on convection roast). (Use an oven probe thermometer if available!) Transfer to a plate and loosely cover with foil. Let pork rest for 10 minutes before slicing.
  5. While the pork is resting, return skillet to heat and add 1-2 teaspoons oil along with the onions and chard stems. Cook, scraping up browned bits, until vegetables begin to soften, 3 to 5 minutes (add additional stock and/or reduce heat to prevent burning, as needed). Add garlic along with the chard and collard leaves and cook until the greens are wilted, about 2 minutes. Add sherry vinegar, stock, and accumulated juices from the pork; cook until liquid has almost evaporated, about 4 minutes.
  6. Season the greens with salt and pepper and serve over polenta topped with the sliced pork.

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One Year Ago:

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