Air Fryer Turkey Meatballs

For the meatballs:

• 1 egg (large)
• 1 lb ground turkey (dark meat preferred)
• 2 garlic cloves, minced
• 1/4 cup parsley, chopped
• 3 tbsps tahini
• 1/4 cup shredded red onion (squeezed of excess liquid with your hands after grating)
• 1/2 tsp Aleppo pepper
• 1/2 tsp sumac
• 3/4 tsp kosher salt

For the couscous and plate:

• 2 1/4 cups water (for cooking couscous)
• 1 1/4 cups Israeli couscous (dry)
• extra virgin olive oil, for drizzling
• 1/4 cup tahini
• 1-2 tsps water, as needed to thin tahini
• 1/2 cucumber, sliced thin
• fresh herbs for garnish (mint, parsley, basil and/or dill)

1. In a large bowl, whisk the egg. Add the turkey along with all other meatball ingredients and mix to combine with a spatula. Set aside. Preheat the air fryer to 400ºF.
2. While the air fryer is warming up, start cooking the couscous. Bring the water to a boil in a medium-sized pot. Once boiling, add the couscous. Reduce the heat to a simmer, cover, and cook for 15 minutes or until most of the liquid is gone and the couscous is cooked through. Drain any excess water if needed and set aside in a bowl. Drizzle with a small amount of olive oil and season with salt to taste.
3. Using a small cookie scoop form the turkey into small golf-ball sized meatballs and transfer to the air fryer in an even layer. Spray lightly with avocado oil spray. Bake for eight to ten minutes, shaking halfway through, until cooked through and browned. Work in batches to avoid too much overlap.
4. Pour the tahini in a small bowl and slowly drizzle in the water, starting with 1 tsp. Use a small whisk to stir until smooth and lighter in colour and runny.
5. Add the couscous to a plate along with the meatballs. Drizzle with the tahini. Garnish with the cucumber and fresh herbs. Season with flaky salt and pepper if desired. Enjoy!