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sheet pan meatballs with crispy turmeric chickpeas

In October of last year, I made one of the best, and prettiest, dinners I’d had all year and couldn’t wait to tell you about them. Then I got a *little* (29 flights and 24 cities in 7 weeks) busy and somehow (somehow!) they — along with the Dutch apple pie, this endive salad and some brown butter carrots I’m still holding out on you — fell by the wayside. And so let me present a long-overdue entry in the Best of 2017 files, eagerly hoping to make a run in 2018.

what you'll need, kindaseason and spice the chickpeastoss the spiced chickpeas with half of onion slicesmix the meatballs

This dish is inspired by two others. The first is a favorite recipe from my first cookbook, the sesame-spiced turkey meatballs that teeter on a lemony smashed chickpea salad; I will forever love the combination of lemon, spices, chickpeas and just enough protein to balance the meal out. The second is a sheet pan chicken with turmeric, roasted and lightly pickled red onions and lemon I spied on the New York Times website last year and couldn’t get out of my head. However, I’m on a bit of a meatball kick, especially since I recently realized (only after all of you have been telling me for years and me stubbornly waiting to find out) how easy they are to bake, and how delightfully they keep their golf ball shape when you do. And those spiced meatballs, just barely tweaked, work fantastically here.

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About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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The single most frequently asked questions on this site of late has not been “Wait, you just put peanut butter inside a chocolate cookie, are you pregnant?” (Which is too bad because I want nothing more than an excuse to say this.) It’s not “Can I make this recipe gluten-free/dairy-free/Whole30-compliant?” (Me.) And it’s not even, “How do you do your daughter’s hair?” (We wake her up at 4 to set it in curlers, it’s a little crazy but obviously worth it). It is, in fact, some combination of “I need Instant Pot recipes.” and “How do I make this in an Instant Pot?” or “Should I get an Instant Pot?” Today I’ll do my best (and, of course, just skip ahead if you’ve already made peace with the presence or absence of one in your life):

* Is it worth the space? While I cannot answer for you whether you have the space for another large kitchen appliance, it’s worth noting that the IP could ostensibly replace a slow-cooker (or slow-cookers, in my crazy case), a stovetop pressure cooker, should you have one, and a rice cooker, although I’ll get rid of mine when you pry it out of my cold, dead hands. I can tell you with authority that I don’t have room for mine, but I like it anyway. I also don’t have room for my children and their belongings in this apartment, but I like them anyway (“anyway” = after 7am).

* But I am perfectly happy with my slow-cooker: I think of the IP/other electric multicookers and Crock-Pots/slow-cookers on the same continuum with different speeds. They excel at many of the same things: beans and stocks and long braises. Both are plugged in so you can put stuff in them and walk away (unlike a live gas flame on a stove). The slow-cooker requires you to think about what you’d like for dinner either the night before or that morning before you go off to work — it slows things down. Electric pressure cookers allow you to do it when you get home — it speeds things up. (The IP also makes yogurt, hard-boiled eggs, and rice, you can simmer a pot of liquid in it about as fast as you would on a stove, and you can actually brown things like meat, so it’s got a few other tricks up its sleeve, but rice and eggs at least cook faster on a stove.)

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