TURKISH MEATBALLS
Meatballs are a great weeknight meal because they’re easy to make and so versatile. These Turkishstyle balls include warm Mediterranean spices and can be served entree-style on a bed of rice pilaf or couscous, or sandwich-style in a pita or flatbread. Yogurt sauce made with tahini adds tang and richness.
For meatballs
3 tablespoons extra-virgin olive oil, divided
1 medium shallot, finely chopped
1 garlic clove, grated ½ teaspoon each ground cumin, cinnamon and dried oregano
1 6-inch pita bread, torn into small pieces ¼ cup yogurt ¼ cup water 1 cup packed fresh mint, finely chopped
1½ pounds ground beef or mixture of ground beef and lamb
1½ teaspoons kosher salt 1 teaspoon ground black pepper
Lime-yogurt sauce (recipe follows)
Rice pilaf, pita or flatbreads, for serving
Sliced tomato, cucumber and red onion, for serving
Lime yogurt sauce
1 cup plain yogurt 3 tablespoons tahini 3 tablespoons fresh lime juice
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
Stir together 2 tablespoons oil, shallot, garlic, cumin, cinnamon and oregano in a small bowl. Microwave until fragrant, about 30 seconds, then set aside to cool.
Combine pita bread, yogurt and water in large bowl. Mash mixture to smooth paste with your hands. Add reserved oil mixture, mint, beef, salt and pepper. Use hands to thoroughly mix.
Divide meat into 12 portions (I got 16 meatballs). Use your hands to roll each into a small ball. Refrigerate 15 minutes.
Heat remaining 1 tablespoon oil over medium-high heat in 12-inch nonstick skillet until it begins to smoke. Add meatballs and use metal spatula to press them into ½-inch-thick patties.
Cook on medium, adjusting heat as necessary until meatballs are 140 degrees at the center and well browned on both sides, 5-7 minutes per side. Transfer to platter, tent with foil and let rest 5 minutes.
To make yogurt sauce, whisk together all ingredients in small bowl until smooth.
Serve meatballs on rice pilaf with yogurt sauce on the side. Or stuff into a pita or lavash (flatbread) with sliced tomato, cucumber, red onion and a dollop or two of yogurt sauce.
Serves 4-6.
— “Milk Street: The New Home Cooking” by Michael Kimball (Little, Brown and
Co., 2017)