Turkish Meatballs

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier option, while crushed crackers can be more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and healthier, while sour cream can be cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Using a box shredder or a food processor, grate the onion. Pass it through a strainer to remove its juices.

Transfer the onion to a large bowl. Add in the ground beef, breadcrumbs, garlic, egg, cumin, baking soda, salt and black pepper. If using, add in the Italian parsley into the bowl.

Use your hands to thoroughly mix. I usually mix it for 5-7 minutes to ensure that all the ingredients are thoroughly mixed.

Divide meatballs into 15 portions and roll each portion into a small ball. Each ball should be somewhere between 2 ½ or 3 tablespoons. Lightly flatten each ball in the palm of your hands. Continue with the rest of the meat.

Cover it with stretch film and place in the fridge for an hour or overnight (no more than 24 hours).

Heat 1 tablespoon olive oil in a 12-inch grill or cast iron pan until it is shimmering hot.

Add in the meatballs and cook for 7-8 minutes, turning them several times as they cook to prevent them from burning. Use a spatula to lightly press as they cook.

If you have a smaller pan, you might have to do this in two batches.

Transfer cooked meatballs into a platter, cover with aluminum foil, and let it sit 5 minutes before serving.

If you prefer to serve like I did, spread a dollop of Tahini Yogurt Sauce at the bottom of a plate and add 3 meatballs in the middle. Garnish it with pine nuts, pomegranate arils, and chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens