Turkish Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Turkish meatballs are spiced with cumin and coriander, then nestled in a creamy yogurt sauce with a drizzle of Aleppo-pepper oil. Pickled red onions add brightness and crunch to this impressive yet easy dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 slice bread
- 1 pound lean ground beef, (or a mixture of beef and lamb)
- 1 large onion, (diced)
- 2 large garlic cloves (minced)
- 1 cup finely chopped flat leaf parsley
- 1 egg
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon Urfa Biber
- 1/2 teaspoon Aleppo pepper, (plus more for later)
- kosher salt
- freshly ground black pepper
- pickled red onions (optional, to serve)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup Greek yogurt
- 1 cup chicken or vegetable broth
- Extra virgin olive oil
- 1 teaspoon Aleppo pepper flakes
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 524mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 524MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.