Turkish beef meatballs

Turkish beef meatballs
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: For 4

Calories
440kcals
Fat
30.4g (6.3g saturated)
Protein
23.6g
Carbohydrates
15.7g (5.7g sugars)
Fibre
4.9g
Salt
1.9g
Calories
440kcals
Fat
30.4g (6.3g saturated)
Protein
23.6g
Carbohydrates
15.7g (5.7g sugars)
Fibre
4.9g
Salt
1.9g

Ingredients

  • 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

Method

  1. Put 2 tsp olive oil in a flameproof casserole (with a lid) over a medium heat and brown 12 meatballs all over.
  2. 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.
  3. 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.
  4. Combine 150g houmous and 150g natural yogurt in a bowl, then stir half into the sauce and heat through.
  5. Return the meatball/shallot mixture to the casserole, cover with the lid and cook for 2-3 minutes to reheat.
  6. 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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