Juicy Spicy Turkish Meatballs
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6
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Calories
267 kcal
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Course
Main Course
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Cuisine
Mediterranean, Turkish
Juicy Spicy Turkish Meatballs
Turkish Meatballs are slightly spicy and bathed in a tangy yogurt sauce with fresh herbs. These juicy meatballs are classically served with white rice or bread, but you can go bold and serve it with pasta too.
Ingredients
- 1 lb ground beef (lean or extra lean to your preference, lean is a tad better :) )
- 1 small red onion
- 2 cloves garlic
- 1-2 fresh green chilli (or jalapeños) to your taste—or skip altogether if you don’t like a strong spice
- 2 tablespoons fresh cilantro leaves
- 1 1/2 tablespoons fresh dill leaves
- 2 or more tablespoons of fresh parsley leaves
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons ground rice flour ( or grind 1/4 cup of any type of rice till it’s a fine powder)
- 1 teaspoon olive oil
Sauce
- 1 teaspoon olive oil
- 1 small onion minced
- 2 cloves garlic minced
- 2 green chilli thinly sliced ( or use jalapeños) or skip altogether for a milder sauce
- 1 cup canned crushed tomatoes
- 2 bay leaves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cold plain yogurt (Green yogurt works fine)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons fresh cilantro
- 2 more Tablespoons of fresh parsley
- 1 1/2 tablespoons fresh dill
Notes
TURKISH MEATBALLS/KOFTE TIPS
Pick your blend of beef and lamb or all beef, or all lamb. Make sure you use ground rice powder--this adds an incredible chewy texture to meatballs versus a crumbly texture! When frying, don’t move the Turkish meatballs at all for the first 2 minutes so they can sear and get a nice crust. If you’re out of yogurt, then you can use light cream or half n half. The trick to a nice thick and creamy yogurt sauce without having the sauce separate is to add a teaspoon of cornstarch to the yogurt before cooking it. This trick is magic! Leftovers can be frozen or stored in the fridge and reheated before serving.
- Pick your blend of beef and lamb or all beef, or all lamb.
- Make sure you use ground rice powder--this adds an incredible chewy texture to meatballs versus a crumbly texture!
- When frying, don’t move the Turkish meatballs at all for the first 2 minutes so they can sear and get a nice crust.
- If you’re out of yogurt, then you can use light cream or half n half.
- The trick to a nice thick and creamy yogurt sauce without having the sauce separate is to add a teaspoon of cornstarch to the yogurt before cooking it. This trick is magic!
- Leftovers can be frozen or stored in the fridge and reheated before serving.
User Reviews
Overall Rating
4.7
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