Turkish Spiced Meatballs With Pomegranate Yogurt Sauce Recipe Epicuriouscom

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TURKISH MEATBALLS KOFTE RECIPE



Turkish Meatballs Kofte Recipe image

Growing up in Turkey, Turkish Meatballs were a favorite in our house. Made with only a few ingredients, these spicy meatballs are my go-to recipe whenever I miss home.

Provided by Aysegul Sanford

Categories     Dinner

Time 2h40m

Number Of Ingredients 14

1 medium-size onion (peeled)
1 pound ground beef (85% lean 15% fat, preferably freshly ground & organic)
3/4 cup bread crumbs
2 cloves of garlic (minced)
1 egg
1 teaspoon cumin
¼ teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon black pepper (freshly ground)
¼ cup fresh Italian parsley (chopped (optional))
1 cup Tahini Yogurt Sauce
2 tablespoons pine nuts
2 tablespoons pomegranate arils
1 tablespoon fresh parsley (chopped)

Steps:

  • Using a box shredder or a food processor, shred the onion. Pass it through a strainer to remove its juices.
  • Transfer onion to a large bowl. Add in the ground beef, bread crumbs, garlic, egg, cumin, baking soda, salt and 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. Cover it with stretch film and place in the fridge for 2 hours or, if possible, let it sit overnight.
  • Divide meatballs into 15 portions (like seen in the video and/or in the photo above) 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.
  • 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 before 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.

Nutrition Facts : Calories 118 kcal, Sugar 1 g, Sodium 239 mg, Fat 8 g, SaturatedFat 3 g, Carbohydrate 5 g, Fiber 1 g, Protein 7 g, Cholesterol 32 mg, ServingSize 1 serving

PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE PESTEH-O ANAR)



Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-o Anar) image

Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.

Provided by Najmieh Batmanglij

Categories     Dinner     Lunch     Meatball     Persian New Year     Pistachio     turkey     Breadcrumbs     Herb     Cilantro     Tarragon     Parsley     Pomegranate     Pomegranate Juice     Peanut Free     Dairy Free     Soy Free

Yield Makes 24-30 meatballs

Number Of Ingredients 25

Meatballs:
1 large onion, peeled and quartered
1 ½ cups (180g) raw pistachio kernels
½ cup (15g) fresh plain bread crumbs
3 cups (250g) chopped fresh parsley
1 cup (85g) chopped fresh tarragon, or 2 tablespoons dried
1 cup (85g) chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
2 teaspoons fine sea salt
2 lb (900g) ground dark meat turkey
1 egg
½ cup olive oil, for brushing meatballs
Glaze:
¾ cup (180ml) pomegranate molasses
¼ (60ml) cup grape molasses
¼ cup (60ml) pomegranate juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
For serving:
1 cup (150g) pomegranate seeds (arils)
Lavash, lettuce, and fresh basil for serving (optional)

Steps:

  • To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
  • Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
  • Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
  • Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
  • Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
  • Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.

SPICED LAMB MEATBALLS WITH YOGURT AND HERBS



Spiced Lamb Meatballs With Yogurt and Herbs image

These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American "Greek-style" yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces a silky sauce. Though the ingredient list looks long, this is a simple and impressive dish to make.

Provided by David Tanis

Categories     dinner, easy, meatballs, main course

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 21

1 1/2 pounds ground lamb, not too lean (from a cut like shoulder or breast, not leg)
1/2 cup breadcrumbs
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup finely diced red onion
1 teaspoon toasted ground cumin
1 teaspoon toasted ground coriander
1/4 teaspoon cinnamon
Pinch of cayenne
3 eggs
Extra-virgin olive oil
1 cup chicken broth
1 cup plain, very tart yogurt (if using Greek-style yogurt, thin it with milk and lemon juice)
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 ounces crumbled feta cheese
1/2 teaspoon sumac
Crushed red-pepper flakes, to taste
Turmeric, for garnish (optional)
3 tablespoons chopped mint
2 tablespoons chopped dill
Cilantro sprigs

Steps:

  • In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
  • Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
  • Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
  • Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
  • Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 35 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 14 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams

TURKISH SPICED MEATBALLS WITH POMEGRANATE YOGURT SAUCE



Turkish Spiced Meatballs with Pomegranate Yogurt Sauce image

Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.

Provided by Melissa Roberts

Categories     Lamb     Appetizer     Bake     Cocktail Party     Yogurt     Oscars     New Year's Eve     Ground Lamb     Spice     Family Reunion     Poker/Game Night     Shower     Pomegranate     Party     Pomegranate Juice     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 42 meatballs

Number Of Ingredients 15

Pomegranate yogurt sauce:
2 cups whole-milk yogurt or 1 cup labne or plain Greek yogurt
1 cup pomegranate juice
Pomegranate seeds for garnish (about 2 tablespoons, or to taste)
Meatballs:
2 slices firm white sandwich bread
1 small onion, chopped
1/3 cup chopped flat-leaf parsley
1 pound ground lamb (preferably shoulder) or ground chuck
3/4 teaspoon ground allspice
1/2 teaspoon hot red-pepper flakes (see Cooks' notes)
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
2 tablespoons vegetable or canola oil
Decorative picks

Steps:

  • Make Sauce:
  • Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours.
  • Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes. Keep warm off heat, covered.
  • Make Meatballs:
  • Soak whole slices of bread for 30 minutes in a mixing bowl filled with water, then fold and squeeze gently to remove as much water as possible.
  • Pulse onion in a food processor until finely chopped, then add parsley and pulse again until finely chopped. Add lamb, bread (torn into pieces), allspice, red-pepper flakes, cinnamon, and 1/2 teaspoon salt and pulse, stopping and scraping down sides, until combined. (Do not overblend.)
  • Roll level tablespoons of meat mixture into balls (about 42), arranging them on plates or on another sheet pan.
  • Preheat oven to 350°F with rack in middle. Line a large, rimmed sheet pan with foil.
  • Heat olive oil and vegetable oil together in a 12-inch nonstick skillet over medium-high heat until oils shimmer (put one meatball in to test; it should sizzle). Brown meatballs all over in batches of 10 to 12, turning occasionally with a spoon or shaking skillet (lower heat if oil begins to smoke), about 2 minutes per batch. Transfer, as browned, to lined sheet pan.
  • Once all meatballs are browned, transfer the sheet pan to the oven and bake until meatballs are cooked through (cut one open to look, or use an instant-read thermometer; it should register 160°F), 10 to 15 minutes. Drain briefly on paper towels.
  • Spoon drained yogurt into a small serving bowl and drizzle with pomegranate syrup, then swirl it in briefly with a spoon. Sprinkle some pomegranate seeds over top. Spear each meatball with a toothpick and serve yogurt alongside for dipping.

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