Turkish Meatballs Recipe

Turkish Meatballs Recipe
Meatballs have been popular for decades. You can even purchase them in the freezer section of most grocery stores. The downside is that the frozen meatballs contain textured vegetable protein (known as TVP or fake meat) which makes them rubbery; frozen meatballs are definitely a major food crime. Good meatballs are actually very easy to make. Regular all-purpose meatballs can easily be made in bulk by following the recipe for Basic Meatball Module, are stored in your freezer, and can be heated in your favorite sauces. While reviewing a new cookbook, Antoni: Let’s Do Dinner,which I highly recommend, I ran across a recipe for Turkish Meatballs which are totally different from the traditional meatballs mentioned above. These meatballs are so good, I’ve made them at least six times, making a few changes along the way.
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The yogurt sauce is a light and refreshing change for meatballs. These meatballs make a great appetizer kept warm in a slow cooker or chafing dish with the dipping sauce on the side. You can even stuff fresh pitas with the meatballs and sauce for a delicious sandwich. So far, I haven’t found anyone who doesn’t go crazy over these unique meatballs and who can figure out what is in them (chopped dates and pine nuts, along with fresh mint and Middle Eastern spices). Do try them; you will be blown away.

8 Servings

Meatballs:
1 1/2 pounds lean ground beef
1 egg
3/4 cup dates, chopped
1/4 cup chopped onion
3 tablespoons pine nuts
1/4 cup chopped fresh mint, or 1 tablespoon dried
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Yogurt Sauce:
1/2 cup plain yogurt
1/8 teaspoon salt
3/4 teaspoon finely grated lemon zest
2 teaspoons finely chopped fresh mint, or 3/4 teaspoon dried
1/4 teaspoon red pepper flakes

8 ounces crumbled feta cheese

  1. Preheat the broiler to high heat.
  2. Mix the meatball ingredients well.
  3. Use a scoop to make 1 1/2" balls (you’ll have 30 meatballs).
  4. Place the balls on a broiler pan, a little apart and not touching each other.
  5. Broil until golden, 3-5 minutes, then turn and broil the other side until golden and cooked through.
  6. Remove from the oven and keep warm.
  7. Yogurt Sauce: Mix the yogurt sauce ingredients; refrigerate until serving time.
  8. To serve: Place the meatballs on a platter; drizzle with the yogurt sauce and sprinkle with the feta cheese.

Amount Per Serving
Calories 349 Calories from Fat 195
Percent Total Calories From: Fat 56% Protein 26% Carb. 18%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 10 g
Cholesterol 113 mg
Sodium 569 mg
Total Carbohydrate 15 g
Dietary Fiber 1 g
Sugars 0 g
Protein 23 g

Vitamin A 6% Vitamin C 6% Calcium 0% Iron 12%







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Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.