Turkish Meatballs
This dish is fantastic for a number of reasons (even if I do say so myself!) but I have to say that the main reason is the revelation that is warm houmous - truly life-changing!
The sauce is made creamy and rich without losing any of its silkiness from the roux and yoghurt. In terms of flavour, it is lightly spiced with the now infamous ras el hanout spice mix and it is then made distinctly Turkish with the additions of pomegranate seeds and pine nuts for texture. I think meatballs can sometimes be a bit overlooked but this recipe will make you love them!
Turkish Meatballs
Serves 4
oil
500g lean beef mince, rolled into 20 balls
1 onion, finely chopped
2 garlic cloves, finely chopped
½ tbsp plain flour
2 tsp ras el hanout spice mix
300ml chicken stock
100g houmous
100g natural yoghurt
3 tbsp pomegranate seeds
3 tbsp pine nuts
small handful parsley, finely chopped
Put 2 tsp oil in a large frying pan and cook the meatballs over a medium-high heat until brown on all sides. Remove from the pan with a slotted spoon to a plate. Add the onion and garlic to the pan and cook gently, stirring, for around 8 minutes until the onion is soft. Remove from the pan and transfer to the plate with the meatballs.
Add a little more oil to the pan then add the flour and spice mix, whisking in the chicken stock slowly until you have a smooth sauce. In a small bowl, combine the houmous and the yoghurt then add to the sauce and stir through.
Return the meatballs and onion mix to the pan then cover (either with a lid or tin foil) and cook for 3-4 minutes until everything is warmed through and combined. Serve the meatballs with the sauce and then scatter over the pomegranate seeds, pine nuts and parsley. I like mine with flatbread for scooping up the meatballs and dipping in the sauce but this would also work well with couscous or rice.
The sauce is made creamy and rich without losing any of its silkiness from the roux and yoghurt. In terms of flavour, it is lightly spiced with the now infamous ras el hanout spice mix and it is then made distinctly Turkish with the additions of pomegranate seeds and pine nuts for texture. I think meatballs can sometimes be a bit overlooked but this recipe will make you love them!
Turkish Meatballs
Serves 4
oil
500g lean beef mince, rolled into 20 balls
1 onion, finely chopped
2 garlic cloves, finely chopped
½ tbsp plain flour
2 tsp ras el hanout spice mix
300ml chicken stock
100g houmous
100g natural yoghurt
3 tbsp pomegranate seeds
3 tbsp pine nuts
small handful parsley, finely chopped
Put 2 tsp oil in a large frying pan and cook the meatballs over a medium-high heat until brown on all sides. Remove from the pan with a slotted spoon to a plate. Add the onion and garlic to the pan and cook gently, stirring, for around 8 minutes until the onion is soft. Remove from the pan and transfer to the plate with the meatballs.
Add a little more oil to the pan then add the flour and spice mix, whisking in the chicken stock slowly until you have a smooth sauce. In a small bowl, combine the houmous and the yoghurt then add to the sauce and stir through.
Return the meatballs and onion mix to the pan then cover (either with a lid or tin foil) and cook for 3-4 minutes until everything is warmed through and combined. Serve the meatballs with the sauce and then scatter over the pomegranate seeds, pine nuts and parsley. I like mine with flatbread for scooping up the meatballs and dipping in the sauce but this would also work well with couscous or rice.
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