Juicy meatballs with tangy yogurt sauce, spiced Turkish-style.
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Nutrition per Serving
Ingredients
Estimated total cost: €11.90 · €2.98/serving
- 2 cups whole-milk yogurt or 1 cup labne or plain Greek yogurtEst. price €0.80–€1.60
- 1 cup pomegranate juiceEst. price €1.50–€3.00
- Pomegranate seeds for garnish (about 2 tablespoons, or to taste)Est. price €0.60–€1.20
- 2 slices firm white sandwich breadEst. price €0.20–€0.40
- 1 small onion, choppedEst. price €0.20–€0.50
- 1/3 cup chopped flat-leaf parsleyEst. price €0.25–€0.50
- 1 pound ground lamb (preferably shoulder) or ground chuckEst. price €8.00–€15.00
- 3/4 teaspoon ground allspiceEst. price €0.10–€0.25
- 1/2 teaspoon hot red-pepper flakes (see Cooks' notes)Est. price €0.08–€0.18
- 1/4 teaspoon ground cinnamonEst. price €0.05–€0.15
Steps
- 1Line a sieve with paper towel and place it over a bowl. Spoon the yogurt into the lined sieve. Cover the setup and refrigerate for 8 to 12 hours.
- 2In a small heavy saucepan, bring the pomegranate juice to a boil. Let it simmer until it thickens into a syrupy consistency and reduces to approximately 2 tablespoons, which should take around 10 minutes. Once done, remove from the heat and keep covered to maintain warmth.
Cultural note
Turkish-style meatballs, also known as 'köfte,' are a popular dish in Turkish cuisine. The combination of flavors like allspice, cinnamon, and yogurt reflects the traditional Middle Eastern influence in the recipe.
Seasonal note
This dish is perfect to enjoy year-round, but pomegranate seeds and juice are typically in season during the fall and winter months.
Health note
Turkish-style meatballs in tangy yogurt provide a good source of protein, healthy fats, and essential vitamins like A and C. However, it is high in calories, fat, and cholesterol due to the lamb or chuck used.
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