Sesame-Spiced Turkey Meatballs with Smashed Chickpea Salad

Our friend Carmela introduced us to smitten kitchen a few years ago and it has since been a go-to blog for baking recipes. Not only do we like the fact that most of the recipes require ingredients that we normally already have in, but they are also quick to assemble.

The blog's cookbook is no exception. We've tried a few recipes now - all flavorful, easy enough to make on a weeknight and impressive enough to serve at a dinner party. It's just two months from the wedding, so we are trying to eat "healthy" (or at least our version of healthy) - turkey meatballs and a salad fit the bill.

Sesame-Spiced Turkey Meatballs
Adapted from the smitten kitchen cookbook
1 lb ground turkey
2/3 fresh breadcrumbs
1/4 cup water
1 teaspoon salt
1 egg
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
A little less than 1/2 teaspoon sweet paprika
1/4 teaspoon cayenne
2 tablespoons sesame seeds

1. Mix all ingredients and shape into small meatballs.
2. Heat oven to 375 degrees. Get out your cast iron pan (or any oven-safe pan) and heat on medium with a layer of olive oil.
3. Cook meatballs in cast iron plan, flipping over after approximately 4-5 minutes, or until browned on each side. Drain excess oil and put the pan in the oven to cook meatballs through, until they register at 160-165 degrees Fahrenheit (approximately 10 minutes).
4. Serve with smashed chickpea salad.

Smashed Chickpea Salad
Adapted from the smitten kitchen cookbook

2 cans of chickpeas, drained
3/4 cups pitted and thinly sliced green olives (used the extras from our cheese platter - score!)
1/2 teaspoon grated lemon zest
Chopped fresh parsley
2 tablespoons lemon juice
1 garlic clove, minced
Pinch of cayenne
1/4 teaspoon salt
Olive oil

1. Mix all ingredients (except for the olive oil). Smash the chickpeas in the salad, but not to the point where it is smooth - it should be chunky.
2. Drizzle with olive oil and mix.