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.
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.
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