Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, finely chopped
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 2 cups plain yogurt
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Skillet
- Wooden spoon
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the ground beef, onion, breadcrumbs, egg, salt, black pepper, cumin, paprika, cinnamon, allspice, parsley, and mint. Mix well with your hands until all ingredients are evenly distributed.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. Heat a skillet over medium-high heat and add the olive oil. Once hot, add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
4. While the meatballs are cooking, prepare the yogurt sauce. In a mixing bowl, whisk together the yogurt, garlic, olive oil, salt, and pepper.
5. Serve the meatballs hot with the yogurt sauce on the side for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 15g
Protein: 28g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add a pinch of red pepper flakes to the meatball mixture for some heat.
- Serve the meatballs over rice or with pita bread.
- Top the yogurt sauce with chopped cucumber and tomato for added freshness.
Tips and tricks:
- Wet your hands with cold water before forming the meatballs to prevent the mixture from sticking to your hands.
- Don't overcrowd the skillet when cooking the meatballs to ensure even browning.
- If the yogurt sauce is too thick, add a splash of water to thin it out.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the meatballs in a skillet over medium heat and cook for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the meatballs on a platter and serve the yogurt sauce in a small bowl on the side.
Garnishes:
Sprinkle chopped parsley or mint over the meatballs for added freshness.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted vegetables
- Simple salad
- Rice pilaf
- Pita bread
Troubleshooting advice:
- If the meatballs are falling apart while cooking, add more breadcrumbs to the mixture to help bind it together.
- If the yogurt sauce is too thin, add more yogurt to thicken it up.
Food safety advice:
- Make sure the meatballs are cooked through to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Akçaabat is a town in Turkey known for its delicious meatballs. This recipe is inspired by the flavors of Akçaabat-style meatballs.
Flavor profiles:
The meatballs are savory and spiced with cumin, paprika, cinnamon, and allspice. The yogurt sauce is tangy and garlicky.
Serving suggestions:
Serve the meatballs as an appetizer or a main dish with a side of roasted vegetables or a simple salad.
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Region: Turkish