Effortless Turkish Meatballs Yogurt (Print Version)
# Ingredients:
→ Meatballs
01 -
Pickled red onions for serving if you want
02 -
Kosher salt as much as you like
03 -
A slice of bread
04 -
Some freshly ground black pepper
05 -
1 egg
06 -
1 large onion chopped up
07 -
Half a teaspoon Aleppo pepper, plus a dash more to garnish
08 -
450 grams lean ground beef or a combo of beef and lamb
09 -
About 2 big garlic cloves, minced up
10 -
1 teaspoon Urfa Biber
11 -
Ground cumin 1 teaspoon
12 -
1 teaspoon coriander
13 -
60 grams flat leaf parsley, finely chopped
→ Yogurt Sauce
14 -
Freshly ground black pepper, up to you
15 -
Kosher salt to taste
16 -
2 tablespoons water
17 -
240 milliliters chicken or veggie broth
18 -
A tablespoon of cornstarch
19 -
1 egg
20 -
240 milliliters thick Greek yogurt
→ Spicy Olive Oil
21 -
A teaspoon Aleppo chili flakes
22 -
60 milliliters good olive oil
# Instructions:
01 -
Turn your oven up to 220°C and set one rack in the middle.
02 -
Bake your bread slice until crisp and golden, dunk in water until soft as it gets, squeeze out the water, then rip into bits.
03 -
Toss bread bits, beef, lamb (if using), onion, garlic, parsley, cumin, coriander, both peppers, salt, and black pepper into a big bowl. Crack in the egg. Gently mash everything together by hand until just mixed.
04 -
Grab a rimmed baking tray, line it with parchment, and form about 18 to 20 meatballs (roughly 2 tablespoons per ball). Spread them out on the sheet.
05 -
Pop those meatballs into the oven (middle rack) and bake until they're cooked through—no pink left—should take around 15 to 20 minutes.
06 -
Stir water and cornstarch together in a small bowl till smooth. Add the egg and Greek yogurt, sprinkle in salt and pepper, and whisk until it all comes together.
07 -
Heat up the broth in a small pot until it's bubbling, then turn down to a light simmer. Gradually whisk in the yogurt mix, keep whisking until it thickens up, about a minute. Take off the heat and keep warm.
08 -
Pour the olive oil into a small skillet, heat gently, and add Aleppo flakes. Swirl until the oil’s got a deep reddish hue, then pull off the heat.
09 -
Put meatballs in shallow bowls, spoon warm yogurt sauce over them, toss on pickled onions if you like, and finish with a drizzle of the chili oil.
# Notes:
01 -
When using extra lean beef, mix in a tablespoon of olive oil so the meatballs stay moist.
02 -
Using fresh Mediterranean herbs and spices really bumps up the flavor and that classic vibe.