Turkey Kibbe Meatballs w/Two Sauces The notion of mixing ground meat with bulgur was enough for me to reimagine the recipe for “Turkey Kibbe Kebabs with Two Sauces,” from the March 2013 issue of Food & Wine, as MEATBALLS, pan fried and baked. How clever I am! Or rather, how lazy … I didn’t care to form my meat mixture around skewers, then grill them.Too intimidating, there. Meatballs, however, are empowering and gratifying.

I formed 16 meatballs with this mix (1/4 cup each), and fried them in olive oil until brown. I then baked them on a tray in a 390-degree oven for 10 minutes. The scents of allspice and cumin were appealing as they cooked. Dave thought the meatballs were a bit dry, but I liked the texture.

I went ahead and pureed the “Parsley, Lemon & Walnut Sauce” in the food processor, adding another 1/4 tsp. of kosher salt and leaving out the Aleppo pepper. I whisked the “Yogurt-Garlic Sauce” by hand, adding an extra 1/2 tsp. kosher salt. At my own plate, I combined the lemony nut sauce with the garlicky yogurt sauce, and enjoyed the personal thrill of that.

Orange, Apricot, & Carrot CouscousI also made the “Orange, Apricot and Carrot Couscous,” from COOKIE+kate. Perfect portions of fluffy couscous combined with an olive oil vinaigrette, fruits, onions, carrot ribbons, nuts. I loved it. Boiling the dressing was a new technique for me. Orange juice and ume plum vinegar were included. Apricots, raisins, fresh ginger. Even after “mellowing” the raw red onion in a spoonful of vinegar, it may have been a bit too strong. Otherwise, this was a fine dish.

Lemons (2) = .62¢
Ground Turkey (1 lb.) = $9.42
Onion (1) = .40¢
Red Onion (1 tiny) = .19¢
Carrot (1) = .24¢

PREP TIMES: while the sauces are standing for an hour, prep and cook the meatballs; the couscous “cooks itself” in less than an hour
firm meat/bulgur balls are accented by allspice and cumin, then boldly dressed in lemony and garlicky sauces; couscous is fruity and rich, with carrots and pine nuts

Next time, I want to cook the “Bean Tortilla Casserole,” from the March 2013 Everyday Food, along with the “Spinach Soup,” from Joy the Baker. Come back to my site soon, to see how such a simple meal can be so satisfying.