These slightly spicy meatballs, paired with a tangy olive sauce, are great served on couscous.
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While I loved the flavor of these meatballs, they did not hold together well and were a bit dry. I wanted the option of making a bigger batch, and throwing them in a crock pot for a party. To improve the consistency and sturdiness, I made a couple of simple tweaks. I added one large egg per pound of ground poultry. I also added a 1/4 teaspoon of unflavored gelatin per pound. And finally, I let the meat chill a bit before forming into balls. They were great. There was a smoother texture and a little more spring (but not too much). I used seven pounds of ground turkey (thanks costco), and froze the meatballs after they were shaped but before they were cooked. Worked like a charm!
terrific. a great meatball that isn't the usual. We love the accompanying sauce.
I found the meatballs to be a bit heavy on the paprika side but this may be because I was using Vera paprika from Spain (where I live), and it is quite strong. However, I took them to a potluck and they were a great hit. The sauce was a nice touch.
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