To make your cumin-spiced turkey meatballs, you don't need to possess extraordinary culinary ability, just a willingness to get your hands a little messy. A good rule of thumb is to add between 1 and 2 tablespoons of cumin for every pound of ground turkey. This will give your meatballs a wonderfully-robust flavor. You can, of course, adjust to your own taste. And, in addition to the cumin, you'll want to add salt at the very least, and black pepper — fresh ground is always preferred — for a bit more bite. Now comes the time to play with your food, as mixing the spices and ground turkey is easiest accomplished with clean hands. But don't sweat it if this part isn't for you; you can always use a sturdy rubber spatula or the paddle attachment of a stand mixer to combine the ingredients.
Time to portion the meatballs, which can be done by hand. But remember: For even cooking, consistency is key, so all of the meatballs should be roughly the same size. Two inches in diameter makes for a nice medium-sized meatball that works in lots of different applications, and a small ice cream scoop, spoon, or other implement can help you portion. Once you've got all of your meatballs formed, heat some olive oil in a pan and brown them on all sides. Depending on the size of your pan, you may have to do this in batches to avoid overcrowding and undercooking.
The Ingredient To Add A World Of Flavor To Turkey Meatballs - Tasting Table
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