Sméagol’s Middle Eastern, Oven Baked Meatballs

Before 8pm on any given day, I generally have ZERO time for myself.  That is, I can’t do certain basic things, like take a dump, eat a meal, check email or make a phone call without some little person pulling at my leg (and pulling down my pants) screaming “mommmmyyyyyy.”  Sometimes, in the midst of all the shrill cries and screams, I look down at my children’s’ crinkled/distorted faces and a sharp, but distinct shiver runs up my spine as they suddenly carry a striking resemblance to Gollum/Sméagol, the anorexic, schizophrenic character from Lord of the Rings.

If I am lucky, both Pai and Koro will take a nap  at the same time (from 2pm to 4pm) and I am able to exhale without being jolted into cleaning up a mess/changing a diaper/or tending to some other immediate need.

It is during this time of day that I manage to get some cooking/baking done.  As much as I enjoy having my pants pulled down, I also enjoy cooking alone (sans children) – the untainted, soothing sounds and tantalizing smells of onions frying, meat sizzling and soup bubbling brings pure joy to my heart.

Recently, I took this two-hour period to make some healthy, super nutritious, Middle Eastern inspired meatballs.  These are appropriate for toddlers and adults alike, particularly those that like strong garlicky, Middle Eastern flavors.  I made these small enough to fit tiny hands (like a toddler’s), but you are welcome to make them bigger – just use a 12 cupcake pan and not a 24 cupcake  pan.

Middle Eastern Meatballs
Makes 24 Ping-Pong Ball-sized meatballs

Ingredients:

½ lb of organic ground turkey breast (you could use any ground meat you like here)
1 organic egg white
½ Tbsp of chili pepper flakes
3 gloves of organic garlic, minced
2 tsp of kosher salt
1 tsp of cracked black pepper
1 tsp of cracked fennel seed
½ tsp of ground cinnamon
1 tsp of ground cumin
1 tsp of ground paprika
1 finely chopped scallion (white and green parts)
½  cup of organic whole-wheat breadcrumbs (+ a couple of tablespoons if necessary)

Directions:

Pre-heat oven to 400 degrees.  Find either your 12 cupcake or 24 cupcake pan.

In a medium sized bowl, gently beat the egg white.  Then add the scallions, chili pepper flakes, garlic, salt, pepper, fennel seed, cinnamon, cumin, and paprika.  Add the ground meat and with a fork, gently combine the meat with the spice mixture.  You don’t want to over work the meat, otherwise, the meat will be tough.

Once combined, add ½ a cup of breadcrumbs and gently mix with fork.  The meat mixture should not be liquidly.  Grab about a ping-pong sized amount of meat mixture (if you are using the 24 cupcake pan – if using 12 cupcake pan, make meatballs about the size of golf balls) in your hands and roll into a ball using your palms.  (If the meat does not roll into a ball without maintaining its shape, add a little more breadcrumb to the mixture.).   Place the meatballs into an ungreased, individual cupcake pan.

Cook your meatballs for about 18/20 minutes.  If making bigger meatballs, may need to cook for 23-25 minutes.

Eat these meatballs with whole-wheat pita bread, humus, tzatziki, cucumbers, red onions and/or feta cheese.

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