Turkish beef meatballs
- January 2020
- Serves 4
- Hands-on time 30 min
Try out this Turkish spin on meatballs for a speedy one-pan which promises big, warming flavours. Plus, it’s ready on the table in just 30 minutes!
Or take a look at our Scandi-inspired meatballs for an alternative recipe.
- 30.4g (6.3g saturated)
- 15.7g (5.7g sugars)
- 2 tsp olive oil
- 12 British organic beef meatballs
- 2 banana shallots, chopped
- 1 crushed garlic clove
- ½ tbsp plain flour
- 2 tsp ras el hanout spice mix
- 300ml chicken stock
- 150g houmous
- 150g natural yogurt
- Handful of freshly chopped mint
- Handful of freshly chopped parsley
- 3 tbsp pomegranate seeds
- 3 tbsp toasted pine nuts
- Put 2 tsp olive oil in a flameproof casserole (with a lid) over a medium heat and brown 12 meatballs all over.
- Add 2 chopped banana shallots and 1 crushed garlic clove and cook gently, stirring, for 8 minutes or until the shallots are soft and the meatballs are cooked through. Remove the meatball/shallot mixture with a slotted spoon and set aside.
- Whisk ½ tbsp plain flour and 2 tsp ras el hanout spice mix into the oil, then gradually whisk in 300ml chicken stock to form a smooth sauce.
- Combine 150g houmous and 150g natural yogurt in a bowl, then stir half into the sauce and heat through.
- Return the meatball/shallot mixture to the casserole, cover with the lid and cook for 2-3 minutes to reheat.
- Serve the meatballs topped with the remaining houmous/yogurt mixture, a small handful each of freshly chopped mint and parsley, 3 tbsp pomegranate seeds and 3 tbsp toasted pine nuts. Serve with couscous or flatbreads.
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