Akçaabat Köftesi with Yogurt Sauce

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground lamb 250g (0.55 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons olive oil (for cooking) 2 tablespoons olive oil (for cooking)
• For the yogurt sauce: For the yogurt sauce:
• 2 cups plain yogurt 2 cups plain yogurt
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon olive oil 1 tablespoon olive oil
• For garnish: For garnish:
• Fresh mint or parsley leaves, chopped Fresh mint or parsley leaves, chopped

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 9g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground lamb, chopped onion, minced garlic, parsley, cumin, paprika, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small, oval-shaped patties, about the size of a golf ball.
3. 3.
   Heat the olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for about 8-10 minutes, turning occasionally, until they are golden brown on all sides.
4. 4.
   In a separate bowl, whisk together the yogurt, minced garlic, lemon juice, and olive oil until smooth.
5. 5.
   Transfer the cooked meatballs to a serving dish and pour the yogurt sauce over them.
6. 6.
   Garnish with fresh mint or parsley leaves.
7. 7.
   Serve the Akçaabat köftesi with warm pita bread or rice pilaf.

Treat your ingredients with care...

• Ground beef and lamb — Make sure to use lean ground meat for a healthier version of the dish. If you prefer a stronger lamb flavor, you can increase the amount of ground lamb in the mixture.
• Yogurt — Opt for thick, Greek-style yogurt for a creamier sauce. If the yogurt is too thin, strain it through a cheesecloth or fine-mesh sieve to remove excess liquid.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cinnamon or sumac to the meat mixture.
• If you prefer a spicier version, you can add a dash of red pepper flakes to the meat mixture.
• To make the meatballs more tender, you can soak a slice of bread in milk and add it to the meat mixture.
• If you don't have access to ground lamb, you can use all ground beef instead.
• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Akçaabat köftesi with a side of warm pita bread or rice pilaf. Drizzle some of the yogurt sauce over the meatballs and garnish with fresh mint or parsley leaves for an extra burst of flavor.

Presentation advice

Arrange the meatballs on a serving platter and pour the yogurt sauce over them, allowing it to cascade down the sides. Garnish with a sprinkle of paprika and a few fresh mint or parsley leaves for an appetizing presentation.