Oven-Baked Spiced Turkey Meatballs and Zucchini Salad with Yogurt

Place fresh and high-quality ground turkey into a large mixing bowl. Add grated small onion, crushed garlic, ground cumin, freshly ground black pepper, red pepper flakes, and salt. Following our Robo Şef recommendation, also add a very small amount of freshly ground coriander and grated orange zest to the meat mixture. This special touch will add depth to the spice profile while further enhancing the flavor of the turkey meat. Knead for approximately 5-7 minutes until all ingredients are well combined and the meat mixture reaches a homogeneous, firm consistency. Take walnut-sized pieces from the kneaded mixture and roll them in your palm to obtain approximately 12-15 pieces of meatballs.

Start preheating the oven to 190°C (fan setting preferred). Line a large baking tray with high-quality parchment paper. Arrange the prepared meatballs on the parchment paper at intervals so they do not touch each other. Drizzle a very small amount, about 0.5 tablespoon, of extra virgin olive oil over the meatballs. This process will ensure that the outside of the meatballs browns slightly without drying out in the oven while keeping the inside juicy. Cook in the preheated oven for 20-25 minutes or until the meatballs are nicely browned and the insides are completely cooked, checking periodically. Cooking time may vary slightly depending on your oven's performance.

While the meatballs are cooking in the oven, prepare the refreshing yogurt zucchini salad to complete your meal. Wash and grate the zucchini. Place the grated zucchini in a strainer, sprinkle about 0.5 teaspoon of salt over it, and let it sit for 5 minutes. This waiting period will allow the zucchini to release excess water. At the end of the time, squeeze out the zucchini water thoroughly by hand and place it in a large mixing bowl. Add strained yogurt and half of the finely chopped parsley (about 1 tablespoon) to the zucchini. Add the remaining 1.5 tablespoons of extra virgin olive oil and gently mix all the ingredients. Taste the salad and you can add salt according to your preference.

Immediately transfer the hot, spicy turkey meatballs from the oven to a serving plate. Serve by distributing the refreshing yogurt zucchini salad next to or on top of the meatballs. Add a final touch to your meal by sprinkling the remaining finely chopped parsley (about 1 tablespoon) over the salad. If you want to make the meal more balanced and filling, you can serve it with a few slices of whole wheat bread or oat bread. Bon appétit!