Turkey Artichoke Meatballs

Turkey meatballs with feta, artichokes and dill. 

As fall descends upon our fair city, my tastebuds are seeking to keep up with the changing seasons.  Yearnings for watermelon and fresh sweet corn have yielded to heartier yens, as rich, spicy chilis and earthy lentil soups beckon us into the cooler temperatures.

Fall is my favorite season, and not only because of the whole new food culture that comes along for the ride.  As the days get shorter and the air colder, football games and tailgates take over territory held by street festivals and beach forays.  Our changing seasons lead to changes in our lives, and, naturally, changes in what we eat.  Sure, different crops come into season and we should eat different foods from month to month, but I'm taking more about our cultural tastes for food.  Fall brings different cravings to light.

Pictures taken into this bowl always default to vertical.  It's the Bermuda triangbowl. 

The changing of the seasons was but one inspiration behind the Turkey Artichoke Meatballs I made up last night using the 1/2 pound of ground lean turkey leftover from the Turkey Burgers and Creamy Romaine Slaw we had the other night.  Burgers, the quintessential summer food, got their last hurrah (who am I kidding--I eat them year-round, including a late-night foray to White Castle with B&V last night) on Wednesday, and Thursday's cooler temperatures called for a different sort of meal.  

Sandwich fixins...

So, after the burgers symbolically bid farewell to summer, the same pound of turkey also gave rise to a meal to welcome fall into our lives.   One more akin to the urge fall evokes in me to crawl into a sweater or under a blanket, venture out into the colorful woods, and enjoy the crisp air and fall smells before they fleetingly recede to winter's advances.  

Frying up in patty formation.  How do you keep a meatball round frying it on a flat pan?

I originally intended to serve the meatballs as part of an Mediterranean antipasti platter with Cucumber Tzatziki Salad, pita, hummus, roasted peppers, olives, and feta.  I love dinners like that, where you make a mini-buffett and help yourself to whatever looks good it whatever quantity tastes good.  But, rushed to make it to the park for our final kickball league playoff game, I improvised and made them into a pita sandwich with lettuce, cucumbers, hummus and red onion. Not the same, perhaps, but equally delicious, and portable.

Recipe for the meatballs and tzatziki after the jump. 

Turkey Artichoke Meatballs

Makes 15-20 one-inch meatballs.  Easily doubled, tripled, etc., provided you know math.  Instead of artichokes, you can substitute an equal part of cooked, drained spinach for a "Spanikopita" meatball.  Mmmm.

1/2 lb lean ground turkey

1/2 cup bread crumbs

1 large egg

1/4 cup feta cheese, crumbled

1/4 cup artichoke hearts, chopped

3 Tbsp red onion, minced

1 clove garlic, minced

1/2 tsp dried dill
S&P

Mix all ingredients in a small mixing  bowl, using your hands, until very well blended and cohesive.  Add more breadcrumbs, if necessary, until the mixture holds together and is not overly wet.  Shape into 1" meatballs. 


(at this point, many advise frying up a tiny bit of the mixture and tasting it to be sure that seasoning is correct.  I sure wish I had the patience to take this step.  But you don't need to--these babies cook up full of flavor from all the add-ins.)


Heat a large skillet over medium heat with a small amount of olive oil (or cooking spray).  Add meatballs, evenly spaced and not crowded (will have to cook in batches). Cook, turning often, until well browned and cooked through, 8-10 minutes.  Remove to plate and tent with foil while cooking remaining meatballs.

Serve on an antipasti platter; with cucumber tzatziki as an appetizer/dip combo; in a pita with fixins, or any which way you desire.  

Cucumber Tzatziki Salad

1/2 cucumber, peeled, seeded, and diced
1 tsp salt
1 cup Greek yogurt (2% or full fat)
1 clove garlic
Juice of 1/2 a lemon
fresh ground black pepper.

Toss diced cucumber with salt in a bowl; allow to sit at room temp for 15 minutes, then squeeze water from cucumber in a clean kitchen towel.

Mince garlic clove, then use the back of your knife to mash garlic and a pinch of salt to a paste.  Mix garlic paste, drained cucumber, yogurt and lemon juice (to taste).  Season with salt and freshly ground pepper.

Best if allowed to sit for an hour, refrigerated, for flavors to come together. Great as a dip for veggies, bread or crackers; spread on a sandwich; or as a side salad for Greek/Mediterranean foods.