Spiced Meatballs (Print Format)
Savory meatballs sitting in tangy yogurt, finished with Aleppo oil and zesty pickled onions.
# Ingredients:
→ Meatballs
01 -
1 pound ground beef (or half beef, half lamb)
02 -
1 slice of bread
03 -
1 egg
04 -
2 garlic cloves, finely chopped
05 -
1 large onion, chopped small
06 -
1 cup flat-leaf parsley, minced
07 -
1 teaspoon ground coriander
08 -
1 teaspoon ground cumin
09 -
1 teaspoon Urfa Biber spice
10 -
1/2 teaspoon Aleppo pepper, plus extra to finish
11 -
A pinch of kosher salt
12 -
A dash of ground black pepper
→ Yogurt Sauce
13 -
1 cup chicken or veggie broth
14 -
1 cup Greek yogurt
15 -
1 egg
16 -
1 tablespoon of cornstarch
17 -
2 tablespoons water
18 -
A sprinkle of salt
19 -
A dash of black pepper
→ Spicy Olive Oil & Garnish
20 -
1 teaspoon Aleppo chili flakes
21 -
1/4 cup olive oil (extra virgin is best)
22 -
Pickled red onions for serving (optional)
# Steps:
01 -
Set the oven to 425°F and place a rack in the center.
02 -
Toast bread until nicely browned. Let it soak in water till mushy, then squeeze dry and rip into bits.
03 -
In a big bowl, toss together bread, ground meat, onion, minced garlic, parsley, and egg. Season with spices like cumin, coriander, Urfa Biber, Aleppo pepper, salt, and pepper. Gently work everything together with clean hands until smooth.
04 -
Cover a baking sheet with parchment. Shape the meat mix into around 18 to 20 meatballs (about 2 tablespoons each) and line them up on the prepared sheet.
05 -
Put the sheet on the center rack and bake until the meatballs turn golden and are fully cooked (no pink inside), about 15 to 20 minutes.
06 -
While the meatballs bake, mix cornstarch and water in a medium bowl until smooth. Whisk in the egg and Greek yogurt. Sprinkle in salt and pepper for taste.
07 -
Heat the broth in a small pot until it gently boils, then drop the heat to a simmer. Slowly stir in the yogurt mixture while whisking nonstop. Keep whisking and cooking for about a minute until the sauce thickens, then turn off the heat.
08 -
In a small skillet, warm olive oil over medium heat. Add the Aleppo flakes, stir, and swirl until the oil turns a reddish golden. Take it off the stove.
09 -
Place cooked meatballs in a low bowl. Pour the warm yogurt sauce over top, add pickled onions if you like, and drizzle the spicy oil all around.
# Tips:
01 -
Use a tablespoon of olive oil in the mix if your meat is very lean.
02 -
For a classic taste, try splitting beef and lamb evenly.
03 -
The yogurt mix is best served warm, not cold.