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Sesame-spiced turkey meatballs and smashed chickpea salad from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman

  • sesame seeds
  • sandwich bread
  • ground cayenne pepper
  • chickpeas
  • ground coriander
  • ground cumin
  • green olives
  • parsley
  • sumac
  • ground turkey
  • Aleppo pepper

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Accompaniments: Yogurt-tahini sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction from the author's website: "[Fixed: 4th Ed.] Under Cook meatballs, where the meatballs are browned in an ovenproof sauté pan, no lid is needed."

  • mharriman on January 19, 2019

    I’m not usually a fan of turkey meatballs, but with the spice additions, these didn’t even taste like turkey and complemented the delicate chickpea salad. I had a hard time keeping my meatballs in ball shape as they browned on the stove; they were more like flattened meat squares, but tasted great all the same. I served tzaziki sauce on top of this entree and my husband and I loved it. I liked that I could put the chickpea salad together while the meatballs were baking in the oven.

  • AKPatterson on October 31, 2017

    Enjoyed these! Meatballs are flavorful and the sumac in the chickpea salad is fantastic. I served with Israeli couscous cooked in chicken broth and a quick yogurt sauce (cucumber, garlic, salt, lemon zest and olive oil).

  • ksg518 on March 03, 2017

    Lots of people have already noted how good this is and I agree. I'll try a yogurt sauce next time too, as suggested below. The meatballs were a little hard to brown since they were so soft but they were moist at the end. The chickpea salad is great. I forgot to buy green olives but I threw in some black ones, which worked out nicely.

  • NJChicaa on June 30, 2016

    The meatballs were just okay in my opinion. Moist, tender, but didn't wow us. The chick pea salad, however, is a real winner and one that we will make over and over again.

  • chawkins on August 02, 2015

    Very flavorful, moist and slightly spicy meatballs, the sesame seeds gave them a bit of texture and crunch, I used kosher salt instead of table salt and found them a tad salty, but then I'm very salt sensitive. The chickpea salad was a cinch to make and great for summer, I used 8 olives and probably could have used more.

  • Rutabaga on July 28, 2014

    The chickpea salad was the real standout for us - us adults, that is; my three-year-old loved the meatballs. So really, there was something for everyone. The meatballs were not spicy, but well-flavored and would be excellent with a yogurt sauce, such as the one mentioned by the reviewer below. The chickpea salad is a snap to make with canned chickpeas, and a would be a great side dish for almost any summer meal.

  • hillsboroks on July 12, 2014

    Just read the note about no lid needed but I used the lid from my Le Creuset braising pan and it kept the browned meatballs nice and moist without drying out in the oven. These weren't as spicy as I had anticipated but were very flavorful. I made a yogurt sauce using garlic, cucumber, lemon juice and sumac that complimented them nicely. I also served them with the August 2014 Cooking Light Peach Salad with Tomatoes and Beets plus Orzo With Summer Squash and Toasted Hazelnuts from Gourmet August 2003. It was the perfect summer dinner!

  • alisonkc on January 21, 2014

    Meatballs were super yummy! I really enjoyed these. Great for a Sunday supper.

  • Vanessa on March 16, 2013

    The "smashed chickpea salad" is incredibly good. We've made it several times and it is great as part of a light supper.

  • kimbaroni on December 29, 2012

    Page 167

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Reviews about this recipe

  • Kate Cooks the Books

    So easy for a weeknight. Saute the meatballs and smash the cooked chickpeas in a bowl with spices, olives and olive oil. The chickpea mash was a tiny bit bland so I would salt pretty aggressively.

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