WCL: 'Iron Chef' Cat Cora in the Kitchen on WCL

Chef Cat Cora also joins Val, Ryan and Ji in the kitchen to make a recipe sure to please all: Grilled Middle Eastern Turkey Meatballs with Horseradish Feta Cream.

FOR MORE ON CAT CORA: http://www.catcora.com/

Grilled Middle Eastern Turkey Meatballs (Köfte) with Horseradish Feta Cream:

2 slices firm white sandwich bread, torn into pea-sized pieces
1 pound ground turkey (dark meat)
1 small red onion, minced or grated
1/3 cup fresh flat-leaf parsley, finely chopped
1/2 teaspoon pure chile powder
2 tablespoons sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cloves
1/2 teaspoon grated nutmeg, preferably freshly grated
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt Olive oil, for coating meatballs
8 small lavash rounds or 4 pita rounds cut in half to make 8 pockets

Preheat a gas grill to medium-high or start a fire in your charcoal grill 30 minutes before you plan to cook.

Mix the bread, turkey, onion, all the herbs and spices, and salt together in a large mixing bowl with your hands or a wooden spoon.

Divide the meat mixture into 8 equal portions and shape each one into a cylinder about 4 inches long by 2 inches. With your fingers, gently give each meatball a light coating of olive oil so it won't stick to the grill. Use indirect heat to cook the köfte by turning off one of the grill burners or banking your coals so they're under one side of the grill. Place the köfte over the opposite section of the grill, away from flame and heat. Cook until they're slightly springy but firm to the touch and cooked through, 6 to 8 minutes over indirect heat on a charcoal grill or 10 to 12 minutes on a gas grill.

Serve with horseradish-feta cream and fresh lavash or pita bread.

Yields 4 Servings.

Horseradish Feta Cream:

1/2 cup creme fraiche
1 1/2 tablespoons drained bottled horseradish
1/2 cup crumbled feta cheese
2 teaspoons fresh lemon juice
freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)

In a food processor or a blender, blend the creme fraiche, horseradish, and feta cheese at low speed for about 3 minutes.

Pour in the lemon juice and pulse or blend for just a few seconds, until combined. Taste and give it a few grinds of black pepper and add the red pepper flakes if you want a little spice. Pulse a few more times, cover, and refrigerate.

Yields 3/4 cup.

Recipe compliments of Cat Cora from Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes (Houghton Mifflin Harcourt, June 2010).