Iraqi-style Meatballs in Yogurt Sauce

Ingredients

In this adaptation, the traditional Kashmiri Goshtaba is transformed into an Iraqi-style dish by incorporating flavors and ingredients commonly found in Iraqi cuisine. The original dish uses ground lamb, while this recipe uses ground beef. The spices are adjusted to include cumin, coriander, and cinnamon, which are commonly used in Iraqi cooking. The yogurt sauce is flavored with garlic, mint, and lemon juice, giving it a distinct Iraqi twist. We alse have the original recipe for Goshtaba, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 500ml (2 cups) plain yogurt 500ml (2 cups) plain yogurt
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cloves of garlic, crushed 2 cloves of garlic, crushed
• 1 tablespoon dried mint 1 tablespoon dried mint
• Juice of 1 lemon Juice of 1 lemon
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

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

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, cumin, coriander, cinnamon, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the flour and cook for 1-2 minutes, stirring constantly, until it turns golden brown.
5. 5.
   Gradually whisk in the yogurt, making sure there are no lumps. Add the crushed garlic, dried mint, and lemon juice. Stir well to combine.
6. 6.
   Return the meatballs to the skillet and simmer in the yogurt sauce for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.
7. 7.
   Garnish with fresh mint leaves and serve hot.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If you prefer a richer flavor, you can use ground lamb instead.
• Yogurt — Use plain, unsweetened yogurt for the sauce. Greek yogurt works well too, as it provides a thicker consistency.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili powder to the meatball mixture.
• If the yogurt sauce is too thick, you can thin it out with a little water or chicken broth.
• Serve the meatballs with warm pita bread or rice for a complete meal.

Serving advice

These Iraqi-style meatballs are best served hot, straight from the skillet. They pair perfectly with fluffy rice or warm pita bread. Garnish with fresh mint leaves for a pop of color and freshness.

Presentation advice

Arrange the meatballs in a shallow serving dish, with the creamy yogurt sauce generously spooned over them. Sprinkle some dried mint on top for an extra touch of elegance. Serve with a side of rice or pita bread.