A delicious recipe for Turkish meatballs served with a creamy yogurt sauce, perfect for a hearty meal.
Author:Nicole Grace
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:Turkish
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef or lamb
1 small onion, finely grated
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup breadcrumbs
1 large egg
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil (for frying)
1 cup plain Greek yogurt (for the sauce)
1 tablespoon lemon juice (for the sauce)
1 clove garlic, minced (for the sauce)
Salt to taste (for the sauce)
Fresh parsley for garnish
Instructions
In a large bowl, combine the ground beef or lamb, grated onion, minced garlic, chopped parsley, breadcrumbs, egg, cumin, paprika, salt, black pepper, and red pepper flakes (if using). Mix until just combined; do not overmix.
Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 20 meatballs.
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
While the meatballs are cooking, prepare the yogurt sauce by mixing the Greek yogurt, lemon juice, minced garlic, and salt in a small bowl. Adjust salt to taste.
Once the meatballs are done, remove them from the skillet and serve hot with the yogurt sauce drizzled on top or on the side. Garnish with fresh parsley.
Notes
For added flavor, consider adding spices like coriander or cinnamon to the meat mixture.
Serve the meatballs with pita bread and a side salad for a complete meal.