Caramelized lemon and feta cheese add flavor to ground turkey meatballs, the ideal preparation for the lean meat.
— but always as chunky pieces. To get the flavor to suffuse the ground turkey evenly, I blend the lemons — fried in olive oil until blackened and caramelized, then blended with fresh zest and juice — until smooth and then stir in spoonfuls to give the meat an undertone of sweet-bitter brightness.
Do, however, serve them with more of that lemon paste mixed with some yogurt. The cooling sauce intensifies the creaminess from the feta and the intense brightness of the lemon paste, all while allowing the clean flavor of ground turkey to shine through. It’s a fitting treatment for an ingredient with more to offer than just playing backup.
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