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Recipe: Turkish beef meatballs

Try out this Turkish spin on meatballs for a speedy one-pan dish which promises big, warming flavours and is ready in just 30 minutes


2 tsp olive oil

12 beef meatballs (köfte)

2 banana shallots, chopped

1 crushed garlic clove

½ tbsp plain flour

2 tsp ras el hanout spice mix (see below for recipe if needed)

300ml chicken stock

150g hummus

150g natural yogurt

Handful of freshly chopped mint

Handful of freshly chopped parsley

3 tbsp pomegranate seeds

3 tbsp toasted pine nuts

You can find the recipe for ras el hanout spice mix here.


Put 2 tsp olive oil in a flameproof casserole (with a lid) over a medium heat and brown 12 meatballs all over.

Add 2 chopped banana shallots and 1 crushed garlic clove and cook gently, stirring, for 8 minutes or until the shallots are soft and the meatballs are cooked through. Remove the meatball/shallot mixture with a slotted spoon and set aside.

Whisk ½ tbsp plain flour and 2 tsp ras el hanout spice mix  into the oil, then gradually whisk in 300ml chicken stock to form a smooth sauce.

Combine 150g hummus and 150g natural yogurt in a bowl, then stir half into the sauce and heat through.

Return the meatball/shallot mixture to the casserole, cover with the lid and cook for 2-3 minutes to reheat.

Serve the meatballs topped with the remaining hummus/yogurt mixture, a small handful each of freshly chopped mint and parsley, 3 tbsp pomegranate seeds and 3 tbsp toasted pine nuts. Serve with couscous or flatbreads.

Recipe courtesy of Delicious Magazine

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Lyn Ward

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