Make an extra batch or two, because these family-friendly meatballs are at home in lots of dishes.
The creamy texture of its lemony tahini dressing is a winner, adding welcome richness to the plate.
Pro tip: A freezer that’s stocked with these turkey-and-rice meatballs is your friend.
Photo: Caitlin Bensel
This recipe was developed by Anna Theoktisto.
Line a rimmed baking sheet with aluminum foil and lightly coat it with oil.
Shape mixture into 12 (2-inch) balls and place on the baking sheet.
Bake until light golden, about 10 minutes.
Serve meatballs drizzled with remaining tahini dressing alongside the kale salad.
2,000 calories a day is used for general nutrition advice.
