Aleppo Pepper Meatballs
Aleppo Pepper has quickly become one of our favourite spices. it’s smokey and earthy; a little sweet and a little spicy. It can be used as a flavour enhancer or a finisher – sprinkled on a dish at the end.
Aleppo Pepper and Sumac can be purchased at specialty spice stores or on Amazon.
Aleppo Pepper Meatballs
The beauty of these very low Carb meatballs is in the spices. If you want smokier, add more Aleppo pepper flakes, more citrus bright, add more Sumac. Serve as part of a meze platter with Tzatziki, Hummus, Simple Tomato and Cucumber Salad, Pitas, Tortilla Chips (Gluten Free), Greek Salad and anything else you can think of.
Ingredients
- 1.3 lb. (500 gr) ground Turkey or chicken breast
- 1 TBSP (11 gr) Rice breadcrumbs
- 1 egg beaten
- 1 TBSP Hellman’s Real Mayonnaise
- ½ TBSP dried Parsley
- ½ tsp. Aleppo Pepper
- ½ tsp. Sumac
- ½ tsp Paprika
- ½ tsp Cumin
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
- Pre heat oven to 400.
- Line a large baking sheet with parchment.
- Mix all ingredients and using a 2 TBSP cookie scoop, form into 21 (27 gr) balls.
- These meatballs are really “wet”, so they are sort of plopped on the parchment.
- Adding a lot more crumbs would help with that, but we like low carb, and they are more moist with less crumbs.
- Cook on parchment paper lined sheet pan for 22 minutes.
- Meatballs can be refrigerated for a couple days and/or freeze very well.
Notes
A long ways away came a wonderful pairing from Argentina, considering these dishes originate in the Mediterranean/Middle East.
We’ve paired:
- Los Clop Cabernet Sauvignon 2015, Argentina