Berbere Meatballs

This meatball recipe is an instant classic. Yeah, yeah, that’s an oxymoron, what I should say is that I anticipate that this will be a go-to recipe for years to come.

The recipe that follows is just for the meatballs, once you make them, go crazy. Make a meatball melt (pictured above), toss them with pasta, throw them on a pizza, put them on a stick for easy eating. Whatever you do, enjoy these, please. This recipe makes enough meatballs for 2 or 3 meals.

For meatball success:

1 1/2 pound ground turkey

4 slices bacon, diced

1 cup bread crumbs

1 Tablespoon Berbere

Mix together all ingredients, form into balls (as big or small as you like), and chill in refrigerator. Brown meatballs in a medium sized pan. Once lovely looking on the outside add a little broth to the pan and poach the meatballs until they are fully cooked.

At this point, you can enjoy them right away or wrap them up and freeze them for later use.

Happy eating!

Charleston Spice Co.