Turkish Spiced Meatballs With Pomegranate Yogurt Sauce
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
39
Spice
53
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Pomegranate Juice1 small
Onion (chopped)3 tsp
Ground Allspice1 tsp
Ground Cinnamon2 tbsps
Olive OilDirections:
1
Make Sauce: Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours
2
Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes
3
Keep warm off heat, covered
4
Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours
5
Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes
6
Keep warm off heat, covered
7
Make Meatballs: Soak whole slices of bread for 30 minutes in a mixing bowl filled with water, then fold and squeeze gently to remove as much water as possible
8
Pulse onion in a food processor until finely chopped, then add parsley and pulse again until finely chopped
9
Add lamb, bread (torn into pieces), allspice, red-pepper flakes, cinnamon, and 1/2 teaspoon salt and pulse, stopping and scraping down sides, until combined
10
(Do not overblend
11
) Roll level tablespoons of meat mixture into balls (about 42), arranging them on plates or on another sheet pan
12
Preheat oven to 350°F with rack in middle
13
Line a large, rimmed sheet pan with foil
14
Heat olive oil and vegetable oil together in a 12-inch nonstick skillet over medium-high heat until oils shimmer (put one meatball in to test; it should sizzle)
15
Brown meatballs all over in batches of 10 to 12, turning occasionally with a spoon or shaking skillet (lower heat if oil begins to smoke), about 2 minutes per batch
16
Transfer, as browned, to lined sheet pan
17
Once all meatballs are browned, transfer the sheet pan to the oven and bake until meatballs are cooked through (cut one open to look, or use an instant-read thermometer; it should register 160°F), 10 to 15 minutes
18
Drain briefly on paper towels
19
Spoon drained yogurt into a small serving bowl and drizzle with pomegranate syrup, then swirl it in briefly with a spoon
20
Sprinkle some pomegranate seeds over top
21
Spear each meatball with a toothpick and serve yogurt alongside for dipping
22
Soak whole slices of bread for 30 minutes in a mixing bowl filled with water, then fold and squeeze gently to remove as much water as possible
23
Pulse onion in a food processor until finely chopped, then add parsley and pulse again until finely chopped
24
Add lamb, bread (torn into pieces), allspice, red-pepper flakes, cinnamon, and 1/2 teaspoon salt and pulse, stopping and scraping down sides, until combined
25
(Do not overblend
26
) Roll level tablespoons of meat mixture into balls (about 42), arranging them on plates or on another sheet pan
27
Preheat oven to 350°F with rack in middle
28
Line a large, rimmed sheet pan with foil
29
Heat olive oil and vegetable oil together in a 12-inch nonstick skillet over medium-high heat until oils shimmer (put one meatball in to test; it should sizzle)
30
Brown meatballs all over in batches of 10 to 12, turning occasionally with a spoon or shaking skillet (lower heat if oil begins to smoke), about 2 minutes per batch
31
Transfer, as browned, to lined sheet pan
32
Once all meatballs are browned, transfer the sheet pan to the oven and bake until meatballs are cooked through (cut one open to look, or use an instant-read thermometer; it should register 160°F), 10 to 15 minutes
33
Drain briefly on paper towels
34
Spoon drained yogurt into a small serving bowl and drizzle with pomegranate syrup, then swirl it in briefly with a spoon
35
Sprinkle some pomegranate seeds over top
36
Spear each meatball with a toothpick and serve yogurt alongside for dipping