Turkey meatballs in a yoghurt sauce

A few months ago Mr Bball and I tried the 4-hour body diet for four weeks. After our China trip we were in desperate need of a short health kick. This diet was all about protein – no milk products (including yoghurt), no white carbohydrates and no sugar (including fruit).

So confession time, I didn’t exactly give up yoghurt for four weeks. You’ve read my blog, how could I. Instead I reduced my intake. Anyway I digress…what I want to share with you is one key lesson I learnt. The diversity of turkey. I made turkey burgers, turkey San Choy Bau and turkey chili con carne.

This recipe is inspired by a turkey kofta recipe from Jamie Oliver’s cooking magazine. Thanks Jamie!



Ingredients:
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 small onion, finely chopped
  • ½ zucchini grated
  • 500g turkey mince
  • 1.5 teaspoon ground cumin
  • 1.5 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1.5 tablespoon yoghurt for meatballs and 100g yoghurt for sauce
  • 1 tablespoon chili flakes (optional/to taste)
  • ½ cup chicken stock
  • ½ chopped tomato
  • Salt and pepper
  • Plain flour to dust

Method:
  • Part cook the onion and garlic in 1/2 tablespoon of olive oil until soft and starting to brown
  • Put 1/2 onion and 1 clove of garlic into a bowl and add the turkey mince, zucchini, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, 1.5 tablespoon yoghurt, chili flakes, salt and pepper.
  • Mix well and form into round meatballs – dust with plain flour. You should make around 18-20 small meatballs.
  • Heat 1 tablespoon of olive oil in a pan and seal the meatballs until brown
  • Remove the meatballs from the heat and clean the pan
  • Return the pan to heat, add ½ tablespoon of olive oil and brown the onion and garlic
  • Reduce heat and add ½ cup of chicken stock and ½ chopped tomato (or a full tomato if you love tomato).
  • Add the turkey meatballs to the sauce and cook for 15-17minutes on medium heat or until cooked through. Turn half way through the cooking process to keep meatballs moist
  • Add the 100g of Greek yoghurt to the meatballs for the last two minutes of the cooking process. Turn the heat to low before adding the yoghurt
  • Serve with couscous.

A quick, tasty and perfect weeknight dinner.


My farewell fun yoghurt fact – “Turkish use to call yoghurt white oxygen.”* It doesn’t have a Greek origin – this is heartbreaking for me to read! I am Greek after all.

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