Turkish-Inspired Meatballs With Lemony Chili Yoghurt by @dennistheprescott
4 servings
🐑
0.91 kg
Ground lamb
🧅
1
Onion
🧄
4 cloves
Garlic
🌿
60 ml
Parsley leaves
🌿
60 ml
Mint leaves
🫙
7.5 ml
Ground cumin
🫙
7.5 ml
Ground coriander
🌶️
10 ml
Smoked paprika
🪵
5 ml
Ground cinnamon
🥚
1
Egg
🥖
25 g
Panko breadcrumbs
🧂
1 pinch
Sea salt
⚫
1 pinch
Cracked black pepper
🥣
360 ml
Greek yogurt
🌶️
30 ml
Chili sauce
🍋
60 ml
Lemon juice
🌰
35 g
Toasted pine nuts
🫒
30 ml
Olive oil
🧅
120 ml
Pickled red onions
🌶️
1
Grilled chili
🥬
70 g
Watercress
🍋
0.5
Lemon
🥙
1
Pita
Preheat
Preheat your Traeger Grill to 200 degrees F and crank on that super smoke option.
Combine
ground lamb
onion
garlic
In a bowl, combine your lamb, onion, garlic, herbs and spices, egg, and a good few pinches of salt, then shape and form into meatballs.
PlacePlace meatballs on the preheated grill and smoke for 30 minutes, then increase the grill temp to 425 and continue cooking until the meatballs are charred, golden, and cooked through (to an internal temp of 160 degrees F).
- Combine
Greek yogurt
chili sauce
lemon juice
Meanwhile, in a bowl combine the yogurt, chili sauce, lemon juice, and season to taste with salt.
Spoon
- Greek yogurt
olive oil- pickled red onions
Spoon the yoghurt onto a platter, top with meatballs, a drizzle of olive oil, pickled red onion, pine nuts, watercress, a squeeze of lemon, and serve with pita.
Turkish-Inspired Meatballs With Lemony Chili Yoghurt by @dennistheprescott
4 servings
🐑
0.91 kg
Ground lamb
🧅
1
Onion
🧄
4 cloves
Garlic
🌿
60 ml
Parsley leaves
🌿
60 ml
Mint leaves
🫙
7.5 ml
Ground cumin
🫙
7.5 ml
Ground coriander
🌶️
10 ml
Smoked paprika
🪵
5 ml
Ground cinnamon
🥚
1
Egg
🥖
25 g
Panko breadcrumbs
🧂
1 pinch
Sea salt
⚫
1 pinch
Cracked black pepper
🥣
360 ml
Greek yogurt
🌶️
30 ml
Chili sauce
🍋
60 ml
Lemon juice
🌰
35 g
Toasted pine nuts
🫒
30 ml
Olive oil
🧅
120 ml
Pickled red onions
🌶️
1
Grilled chili
🥬
70 g
Watercress
🍋
0.5
Lemon
🥙
1
Pita
Preparation Steps
Step 1/5
Preheat your Traeger Grill to 200 degrees F and crank on that super smoke option.
Step 2/5
In a bowl, combine your lamb, onion, garlic, herbs and spices, egg, and a good few pinches of salt, then shape and form into meatballs.
Step 3/5
Place meatballs on the preheated grill and smoke for 30 minutes, then increase the grill temp to 425 and continue cooking until the meatballs are charred, golden, and cooked through (to an internal temp of 160 degrees F).
Step 4/5
Meanwhile, in a bowl combine the yogurt, chili sauce, lemon juice, and season to taste with salt.
Step 5/5
Spoon the yoghurt onto a platter, top with meatballs, a drizzle of olive oil, pickled red onion, pine nuts, watercress, a squeeze of lemon, and serve with pita.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
55 minutes
Overall
1 hour 15 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@dennistheprescott
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos