Sweet and Savory Turkish Meatballs Recipe by kitchengoddess

Owner/Copyright: RBI 2009

kitchengoddess on bringing smiles

This is such a unique way to mix up very common ingredients. This is inspired by a Turkish dish called manti— tiny lamb ravioli with tomato and yogurt sauces—that I fell in love with a few years ago while on vacation in Turkey. Here I turn the filling into meatballs. These are perfect alone or over egg noodles.

SERVINGS 4

COOK TIME 10 min

PREP TIME 20 min

Ingredients:

2 tbsp FRENCH'S® Classic Worcestershire Sauce

1 lb ground lamb or beef

1 egg

1 onion, finely minced

1 can plain tomato sauce

1/2 tsp cinnamon

3/4 cup Greek yogurt

1 large handful parsley

1 tbsp water

1/2 tsp salt

Directions:

1. Pour the tomato sauce into a small, add the cinnamon, and heat over low so that it just simmers. 2. Beat the egg, then mix in the lamb, Worcestershire sauce, 1/2 tsp salt, most of the onion (reserving 1 tablespoon), and pepper to taste. Roll the meat mixture into meatballs about 1¼-inch in diameter and boil in a large pot of water for about 6-7 minutes. 3. Mix the parsley and remaining onion in with the yogurt. Add a little cold water and mix to thin it out. Serve the meatballs warm and top with the yogurt sauce and a drizzle of the warm tomato sauce.