Turkish meatballs in yoghurt sauce

Name: Turkish meatballs in yoghurt sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 Onion; 4 Garlic cloves; 500 g minced lamb; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cumin; 7-10 Tbsp crushed chiles; 2 TABLESPOONS Olive oil; 500 g Whole milk yoghurt; 1 TEASPOON Cornstarch; 1/2 bunch Parsley; 7-10 Tbsp some pickled green peppers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 Onion
4 Garlic cloves
500 g minced lamb
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cumin
7-10 Tbsp crushed chiles
2 TABLESPOONS Olive oil
500 g Whole milk yoghurt
1 TEASPOON Cornstarch
1/2 bunch Parsley
7-10 Tbsp some pickled green peppers

Directions

1
Soak rolls in cold water. Peel onion and garlic. Chop onion and two garlic cloves finely. Squeeze the bread roll well. Knead minced meat, roll, egg, onion and garlic. Season with salt, pepper, cumin and crushed chiles. Form small balls out of the minced mass and fry in hot oil while turning for ten to 15 minutes.
2
Mix yoghurt and starch. Press the remaining garlic through the garlic press and add to the sauce. Season with salt and pepper. When the meatballs are cooked, add the yoghurt sauce and heat up briefly. Wash parsley, dab dry and chop. Sprinkle over the meatballs. Garnish with pepperoni as desired