Turkish meatballs in yoghurt and mint sauce

Name: Turkish meatballs in yoghurt and mint sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 500 g mixed minced meat; 1 1/2 TABLESPOONS Breadcrumbs; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground cumin; 7-10 Tbsp sweet paprika; 1 TEASPOON Mustard; 2 TABLESPOONS Olive oil; 500 g Whole milk yoghurt; 1 TABLESPOON Cornstarch; 1 Pot Mint; 1 Spring onion

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
500 g mixed minced meat
1 1/2 TABLESPOONS Breadcrumbs
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground cumin
7-10 Tbsp sweet paprika
1 TEASPOON Mustard
2 TABLESPOONS Olive oil
500 g Whole milk yoghurt
1 TABLESPOON Cornstarch
1 Pot Mint
1 Spring onion

Directions

1
Peel and finely chop the onion. Peel the garlic and press it through a garlic press. Knead minced meat, breadcrumbs, egg, salt, pepper, cumin, paprika, mustard, onion and garlic.
2
Form 12-16 longish meatballs from the minced dough. Heat the oil in a pan and fry the meatballs for about 8 minutes, turning them over at low heat. In the meantime, stir yoghurt and starch until smooth.
3
Wash the mint, dab dry and pluck the leaves from the stalk. Cut the leaves into fine strips, except for a few for garnishing. Clean and wash the spring onion and cut into rings. Remove meatballs from the pan and keep warm.
4
Put yoghurt into the pan, add mint, bring to the boil briefly and season with salt and pepper. Arrange the meatballs with the sauce in a dish and serve sprinkled with leek and onion rings and the remaining mint leaves.
5
Mixed salad tastes good with it.