Turkey Leek Meatballs with Whipped Feta

We’re entering leek season and I love how TJ’s sells the famously dirty veg already cleaned up. I bought some without having any idea what I was going to do with them but somehow a gorgeous meal wound up on the plate. It helps when you get a gorgeous salad kit from TJ’s that you make even more gorgeous with some fanned avocado and then place the meatballs atop a painted stroke of whipped feta. We’re talkin gourmet looking stuff here. Oh and if you’re looking for something a bit milder, go with whipped ricotta instead of feta – it’s going to be good either way.

Start by combining 1 lb ground turkey with 1 large chopped leek, 1 egg, breadcrumbs (eyeballed), and spices to taste (paprika, garlic powder, turmeric, and salt). Parsley would be great if you’ve got it. Place on a silpat and bake at 425 for 10-12 minutes. HOT TIP: I was in a rush so I just tried to finely chop the leeks and added them in raw. The real move would be to sauté them for a bit so they soften. As far as the onion family goes, leeks are pretty mild, but sautéing them for as little as two minutes would really remove all bitterness. Downside: you’ll have a pan to wash. Upside: You don’t have to worry about chopping them so finely if you do that. Do not be lazy like me. While the meatballs cook, prep some whipped feta by mixing feta with Greek yogurt and some pepper, adding olive oil as you go to get it to the right consistency. (I used about a 1:2 feta/yogurt ratio.)

This meal could not have been easier. I love a meatball that goes outside the red sauce lane – like with actors, I want to see that my protein has range. Leeks and turmeric? Tell anyone you used those ingredients and they’ll assume you’re fancy. They will not assume this meal took less than 20 minutes from start to finish.