How's your week, everybody!? Mine's going pretty well on account of last night I went to the US Open and tasted the ~honey deuce~ (New Yorkers who ride the subway will understand my excitement around this drink). I also danced the weekend away and ate McDonald's at 3AM.
OK, I'm actually putting on a brave face because, if we're being honest, fam, I stopped eating carbs (NOT COUNTING THOSE COUPLE OF WAFFLE FRIES I HAD AT THE TENNIS GAMES THIS IS A PROCESS, LAY OFF). After putting on a few imaginary pounds thanks to marshmallows and lots of beer, I resolved to shape up a bit. I considered exercising more and doing a Whole 30, but exercising more is never a thing I can pull off and a diet sans cheese is simply unrealistic.
It's been three days and I'm doing good (NOT COUNTING THE WAFFLE FRIES). I'm a little sick of carrots and hummus, but I believe I made the right call because I could/might eat Baby Bell cheeses for every meal without ever feeling sad.
We'll see how long this lasts, but in the meantime, here's a paleo, keto, whatever kinda lunch that is not carrots and hummus. Nor eggs. Oh my God so many eggs. Make sure you season well; turkey can be sort of bland in its lean-ness. Also, get out that grill pan. Sooo much better when you get those almost-burned crispy bits!
Turkey Kofta (Turkish Meatballs)
- 1.3 lbs ground turkey
- 1/2 onion, grated
- 2 garlic cloves, grated or pressed
- 1/2 tsp ground pepper
- 1 Tbsp salt
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp marjoram
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 lemon, zested
- 2 Tbsp olive oil For Serving
- lemon slices, feta cheese, fresh thyme, hummus, Greek yogurt, pickles, pita, lettuce, good quality olive oil
- Set a cast iron skillet or grill pan over high heat. While the pan gets hot, mix together all of the meatball ingredients (everything except olive oil) until well-combined.
- Add olive oil to the heated pan. Using your hands, pack handfuls of the turkey mixture into small log shapes. And add in meatballs as you shape them without overcrowding the pan--I cooked them in two batches.
- Cook meatballs for ten to twelve minutes each, taking care to make sure they fully cook through, and turning to brown on all sides. Press center of the meatball with your finger as they finish up to check for firmness. More firm = more cooked!
- Arrange lemon slices, hummus, yogurt, etc. on a plate, top with cooked meatballs, and serve. Alternatively, you can wrap up in a pita!