Turkish Meatballs
Turkish Meatballs in Yogurt Sauce is a flavor-packed dish perfect for an easy yet impressive dinner!
It’s made up of spiced meatballs nestled in a creamy, tangy yogurt sauce, finished with a drizzle of Aleppo pepper-infused olive oil. Pickled red onions add a pop of brightness and crunch.
Servings: 6 people
Ingredients
- 1 slice bread
- 1 pound lean ground beef, or a mixture of beef and lamb
- 1 large onion, diced
- 2 large garlic cloves minced
- 1 cup finely chopped flat leaf parsley
- 1 egg
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon Urfa Biber
- 1/2 teaspoon Aleppo pepper, plus more for later
- kosher salt
- freshly ground black pepper
- pickled red onions optional, to serve
For the yogurt sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 egg
- 1 cup Greek yogurt
- 1 cup chicken or vegetable broth
- kosher salt
- freshly ground black pepper
For the spicy olive oil
- Extra virgin olive oil
- 1 teaspoon Aleppo pepper flakes
Instructions
- Get ready. Position one oven rack in the center of the oven. Preheat your oven to 425°F.
- Prepare the bread. Toast the bread until golden brown. Put it in a small bowl and add water to cover. Soak until the bread is very soft and begins to fall apart. Remove from the water and wring the bread so that it is as dry as possible. Tear it into small pieces.
- Prepare the meat mixture. In a large mixing bowl, combine the bread, meat, onion, garlic, parsley, and egg. Season with cumin, coriander, Urfa Biber, Aleppo pepper, and a big dash each of kosher salt and black pepper. Mix, using your hands, gently but thoroughly.
- Form the meatballs. Line a large rimmed baking sheet with parchment paper. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs. Arrange the meatballs on the prepared sheet pan.
- Bake the meatballs. Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 15 to 20 minutes.
- Mix the yogurt sauce. While the meatballs are baking, make the yogurt sauce. In a medium mixing bowl, combine the cornstarch with the water and whisk until the cornstarch has dissolved. Add the egg and Greek yogurt. Season with a pinch each of kosher salt and black pepper. Whisk until well combined.
- Cook the yogurt sauce. Now, in a small saucepan, bring the broth to a boil. Turn the heat down to a low simmer and pour the yogurt mixture into the warm broth in a slow and steady stream while whisking continuously. Cook, whisking constantly, until the sauce thickens, another minute or so. Turn the heat off and let sit briefly. It will thicken a tad more, but it should still be warm when served.
- Prepare the spicy olive oil. In a small skillet, warm 1/4 cup extra virgin olive oil over medium heat. Stir in Aleppo pepper flakes. Gently swirl the Aleppo pepper in the oil, it should quickly turn into a beautiful amber color. Remove from the heat.
- Assemble and serve. Assemble the baked meatballs in a shallow bowl and pour the yogurt sauce over them. Add Pickled red Onions. Drizzle the spicy olive oil over top.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, coriander, Ufra biber and Aleppo pepper used in this recipe.
- If you’re using extra lean ground beef add a tablespoon or so of extra virgin olive oil.
Nutrition
Calories: 210.7kcal | Carbohydrates: 8.5g | Protein: 21.8g | Fat: 9.5g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 105.4mg | Sodium: 120.5mg | Potassium: 423.6mg | Fiber: 1.3g | Sugar: 2.5g | Vitamin A: 1078.8IU | Vitamin C: 15.1mg | Calcium: 86.6mg | Iron: 3.2mg
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