Turkish meatballs
easy
50 mins
50 mins
Ingredients
- 1 Head White cabbage (about 1 kg)
- 3 TABLESPOONS Vinegar
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 400 g) Cucumber
- 3-4 Stem(s) Mint
- 300 g Whole milk yoghurt
- 7-10 Tbsp Cayenne pepper
- 1 washer Wheat toast
- 100 g Sheep's cheese
- 1 Garlic clove
- 400 g minced lamb
- 1 egg (size M)
- 7-10 Tbsp Cumin
- 7-10 Tbsp Sambal Oelek
- 1 medium sized tomato
- 3-4 Stem(s) Parsley
Directions
- 1
Quarter the white cabbage, cut off the stalk and the outer leaves. Cut white cabbage quarters into fine strips. Add vinegar and 2 tablespoons of oil and knead. Season with salt and pepper.
- 2
Wash the cucumber and put 1/3 aside for garnishing. Peel the rest of the cucumber, cut in half lengthwise and remove the seeds. Coarsely grate the flesh. Season with salt and drain. Wash the mint, dab dry, pluck and cut into fine strips, except for something for garnishing.
- 3
Mix yoghurt, cucumber and mint. Season with salt and cayenne pepper. Soak toast in cold water for about 5 minutes. Break the feta cheese roughly. Peel garlic and chop finely. Mix the minced meat with the well squeezed toast, garlic, egg, cumin and sambal oelek.
- 4
Season with salt and pepper. Shape 1/4 of the mincing mixture into a flat cake with moistened hands. Put 2-3 sheep's cheese cubes in the middle and form an oblong meatball. Heat the remaining oil in a pan and fry the meatballs in it for about 8 minutes on both sides.
- 5
In the meantime, wash, clean and quarter the tomato. Cut the rest of the cucumber into fine slices. Wash parsley, dab dry and pluck. Arrange meatballs with white cabbage salad, cucumber slices, tomato quarters and parsley on a plate.
- 6
Sprinkle with the remaining sheep's cheese cubes. Serve mint cucumber yoghurt (Cacik) separately.
Nutrition Facts
600 kcal
17 g
42 g
29 g
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