Moroccan Turkey Meatballs

Step 1: Meat Mix ... Add the onion, garlic, yogurt, egg, harissa, parsley, cumin, coriander, parsley, salt and pepper to a large bowl; and, mix well to combine. For the bread, I prefer fresh bread crumbs; but, I also like it a bit dried. I toast it for just a minute in the toaster, but I don't let it get brown. Then, just using your hands, break up the bread adding it to the other ingredients and mix to combine.

Step 2: Lastly, add the turkey and mix; I like to use my hands. Don't over mix, your meatballs can become tough. Then, cover and refrigerator for 1-2 hours to let all the flavors develop.

Step 3: Meatballs ... Roll your meatballs and place on a sheet pan lined with parchment paper. Then cover with plastic wrap and freeze for 30 minutes, just to firm up. Turkey is very soft and this really helps before baking them.

Step 4: Bake ... Preheat the oven to 400 degrees and bake on the middle shelf for approximately 20-25 minutes. This can vary depending on what size you make the meatballs. I like to make them about golf ball size. Make sure to roll them over half way during cooking. Now, turkey needs to be cooked all the way through. If you are not sure if they are done; you can check with a meat thermometer - or, you can sacrifice one meatball to check.

Step 5: Sauce ... Add the yogurt, harissa, and scallions to a small bowl and mix to combine.

Step 6: Serve and ENJOY! I prefer to serve the sauce on the side so each person can help themselves. This is also delicious served with couscous; or, on flat bread or pita as a sandwich.