Grilled Turkish meat balls

Total Time
30 minutes
Rating
4(15)
Comments
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Ingredients

Yield:Six to 12 servings
  • 3pounds twice-ground lamb
  • ¼cup onion juice (see note)
  • 2eggs
  • Salt, it desired
  • Freshly ground pepper
  • Oil
  • 6 to 12slices fresh toast
  • 1cup yogurt
  • 1clove garlic, finely minced
  • 4tablespoons hot melted butter
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

1045 calories; 104 grams fat; 52 grams saturated fat; 0 grams trans fat; 42 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 13 grams protein; 475 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the meat in a mixing bowl and add the onion juice, eggs, salt and pepper to taste.

  2. Step 2

    Blend the meat mixture with the hands and shape it into 12 ovals of equal size. Run a skewer lengthwise through the center of each meatball and arrange the meatballs on a baking sheet. Brush all over with oil.

  3. Step 3

    Prepare the toast and have it ready.

  4. Step 4

    Combine the yogurt with the garlic and s alt to taste and set aside.

  5. Step 5

    Melt the butter and keep it hot.

  6. Step 6

    Grill the meat balls over charcoal or a gas grill (or under the broiler if you must) about five minutes, depending on the desired degree of doneness. Turn them frequently so that they cook evenly.

  7. Step 7

    Arrange the meat balls on toast and spoon equal amounts of the yogurt sauce over each serving. Pour melted butter over each serving.

Tip
  • To prepare onion juice, grate a small onion and add salt to taste. Let stand about five minutes. Strain the juice through cheesecloth.

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