Ethiopian · intermediate
Ethiopian Cardamom Braised Turkey Meatballs In Mild Onion Sauce
Tender halal turkey meatballs spiced with black cardamom simmered gently in a mild, golden garlic and turmeric onion gravy.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Combine ground turkey, ground black cardamom, and half of the salt in a bowl, mixing gently until uniform.
- 02
Shape ground turkey mixture into 12 equal-sized meatballs.
- 03
Heat 1 tablespoon of olive oil in a wide pan over medium-high heat and sear meatballs for 4 minutes until browned on all sides, then transfer to a dish.
- 04
Add remaining oil and minced yellow onions to the same pan, reducing heat to medium-low and cooking for 10 minutes until soft and caramelized.
- 05
Stir in minced garlic, fresh ginger, ground turmeric, and remaining salt, cooking for 1 minute.
- 06
Pour in chicken stock and bring sauce to a gentle simmer.
- 07
Return seared meatballs to the sauce, cover with lid, and simmer on low heat for 12 minutes until cooked through to internal temperature of 165 Fahrenheit (74 Celsius).
- 08
Garnish with fresh coriander and serve warm with cooked flatbread or steamed grain.
A LITTLE KITCHEN KNOW-HOW
Browning and Sauce Simmer
Searing meatballs builds a flavorful browned crust first, then finish-cooking them directly inside the sauce keeps poultry moist.
Notes from the kitchen
- Black cardamom offers a smoky, resinous aroma distinct from green cardamom and anchors this dish beautifully.
- Avoid overworking ground turkey when shaping meatballs to maintain a soft texture.
- Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
