Spiced meatballs recipe | Good Food

In a large bowl, mix together the turkey thigh mince, crushed garlic cloves, lemon zest, cumin, sumac, allspice, chopped parsley, 1 tsp fine sea salt and a good crack of black pepper. Use your hands to combine everything well. Set aside half the mixture in an airtight container in the fridge. Roll the remaining half into 20 meatballs around 20g each. Transfer to an airtight container lined with baking parchment. Will keep chilled for up to four days.

Use the meatballs to make our meatball & chickpea yellow coconut curry and unformed mix to make our speedy turkey wraps with pickled red cabbage.