Ingredients
- 3 tablespoons olive oil, divided
- 2 shallots, finely chopped
- 1 large garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon dried oregano
- One pita bread, cut into 3 cm pieces (fresh, not stale)
- 2 tablespoons cold water
- 4 tablespoons natural yogurt or skyr
- 2 generous handfuls of fresh mint leaves, finely chopped (about 1.5 small bunches or approx. 5 tablespoons chopped)
- 500 g ground beef (preferably sustainably raised)
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the Aromatics: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the shallots, garlic, cumin, cinnamon, and oregano. Sauté until fragrant and the shallots are softened, about 3-4 minutes. Remove from heat and set aside to cool.
- Create the Pita Mixture: In a large bowl, combine the pita bread, water, and yogurt (or skyr). Use a fork (or your hands) to mash the mixture into a paste.
- Mix the Meatballs: Add the cooled shallot mixture to the pita paste, along with the mint, ground beef, and season generously with sea salt and black pepper to taste. Mix thoroughly with your hands until well combined. Form the mixture into 12-13 golf-sized balls.
- Set the Meatballs: Refrigerate the meatballs for 15 minutes to allow the flavours to meld together and to firm up, ensuring they hold their shape during cooking.
- Cook the Meatballs: Heat the remaining tablespoon of olive oil in the same skillet over medium heat. Add the meatballs and press them down slightly with a spatula. Cook until well browned and cooked through, about 5-7 minutes per side. Transfer to a platter, tent with foil, and let rest for 5 minutes.
- Serve these delicious Turkish meatballs with a side of tzatziki for a refreshing complement. Enjoy!
Nutrition
Notes
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