Harissa Meatballs

For the meatballs:

• 1 lb. ground turkey
• 1 egg
• 1/4 cup harissa paste
• 3 cloves garlic, minced
• 1/3 cup chopped parsley
• 1/4 tsp sumac
• zest from half a lemon
• 3/4 tsp kosher salt

For the whipped feta:

• 7 ozs feta cheese, room temperature
• 5 ozs ricotta, room temperature
• 4 ozs Greek yogurt
• pinch of kosher salt, to taste

For serving:

• 1/3 cucumber, chopped
• fresh dill, for serving
• lemon wedges, for serving
• sumac, for serving

For the meatballs:

1. Preheat the oven to 400℉ and line a baking sheet with parchment paper.
2. In a large bowl, mix together all of the turkey ingredients until just combined, don't over mix.
3. Form into small golf-ball sized meatballs and place on the baking sheet.
4. Transfer to the oven and bake for 14 minutes. Remove the tray and turn the oven to a high broil and return the baking sheet to the oven. Broil on high for eight to ten minutes, until browned and cooked through.

For the whipped feta:

1. In a food processor, combine all ingredients and turn on high. Process on high until very smooth and creamy, about two minutes. Stop the machine and scrape down the sides as needed.

To serve: 

1. Dollop the whipped feta on a plate and drizzle with a little bit of extra virgin olive oil.
2. Place the turkey meatballs on top and garnish with cucumber, dill, lemon wedges and a pinch of sumac. Enjoy!