Harissa-Spiced Turkey Meatballs with Cucumber and Labneh Dip

Ingredients

• 8 oz ground turkey
• 3 tbsp harissa paste
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup labneh (or Greek yogurt)
• 1 tbsp lemon juice
• 1 cucumber, sliced
• 1/4 tsp salt
• 1/4 tsp black pepper

Method

1. Mix ground turkey, 2 tbsp harissa, mint, cilantro, almond flour, egg, garlic, salt, and pepper in a bowl. Form into 12 meatballs.
2. Heat olive oil in a skillet over medium-high heat. Brown meatballs for 8-10 minutes, shaking pan occasionally, until cooked through.
3. Stir together labneh, 1 tbsp harissa, and lemon juice for dipping sauce.
4. Arrange cucumber slices on a plate with labneh dip on the side.
5. Serve warm meatballs alongside the dip and cucumber.