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    Pomegranate-Glazed Turkish Meatballs with Salted Yogurt & Mint

    clock-icon45 minutes
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    Pixicook editorial team

    Delicious Turkish meatballs glazed with a sweet pomegranate reduction, served with salted yogurt and mint.

    Ingredients for Pomegranate-Glazed Turkish Meatballs with Salted Yogurt & Mint

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Day-Old White Sandwich Bread, soaked

    slices

    Substitute chevron-down

    Water, for soaking bread

    0.25 fluid ounces

    Ground Lamb, raw

    0 lb

    Substitute chevron-down

    Small Onion, finely grated

    each

    Substitute chevron-down

    Garlic Clove, finely grated

    each

    Substitute chevron-down

    Sweet Paprika, ground

    tablespoons

    Substitute chevron-down

    Ground Cumin, ground

    teaspoons

    Substitute chevron-down

    Mint, finely chopped

    cups

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Canola Oil

    tablespoons

    Substitute chevron-down

    No-Sugar-Added Pomegranate Juice, reduced

    cups

    Substitute chevron-down

    Pomegranate Seeds

    cups

    Substitute chevron-down

    Plain Greek Yogurt, salted

    cups

    Substitute chevron-down

    How to Make Pomegranate-Glazed Turkish Meatballs with Salted Yogurt & Mint

    1. Soak Bread and Mix Meatball Ingredients

    Soak the day-old bread in water for 5 minutes, then knead together with ground lamb, grated onion, grated garlic, sweet paprika, ground cumin, chopped mint, kosher salt, and black pepper.

    2. Brown Meatballs

    Form the meat mixture into balls and brown in a skillet with canola oil, then remove meatballs and drain excess fat.

    3. Prepare Pomegranate Glaze

    Reduce pomegranate juice in the skillet to a syrupy consistency, then return the meatballs to the skillet to coat with glaze.

    4. Make Salted Mint Yogurt

    Combine Greek yogurt with chopped mint and a pinch of salt, whisking until smooth.

    5. Serve

    Garnish meatballs with pomegranate seeds and fresh mint, and serve alongside the salted mint yogurt.


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