Meatballs with cucumber yogurt dip
Ingredients
Cook this in our app!
Sign up for a free month of exclusive app features!
Utensils
bowl, rubber spatula, baking dish, oven, cutting board, knife, 2 bowls, sieve, grater
Nutrition per serving
Step 1/4
- 266⅔ g minced meat
- salt
- bowl
- rubber spatula
Add minced meat to a bowl and season with salt. Knead to combine and refrigerate for approx. 1 – 2 hrs.
Step 2/4
- 4 onions
- baking dish
- oven
- cutting board
- knife
Pre-heat oven to 180°C/355°F. Peel and halve onions crosswise, then remove the inner cores to allow room for the meat. Use your hands to form walnut-sized balls out of the minced meat. Add each meatball to a halved onion and transfer them to a baking dish. Bake for approx. 35 min. or until browned.
Step 3/4
- 1⅓ cucumbers
- 6⅔ g ginger
- 133⅓ g yogurt
- ⅔ tsp ground cumin
- salt
- pepper
- 2 bowls
- sieve
- rubber spatula
- grater
Grate cucumbers and ginger, then add to a sieve and press out as much liquid as possible over a bowl. Toss liquids and transfer cucumbers and ginger to a clean bowl. Add yogurt, ground cumin, and season with salt and pepper to taste. Stir to combine.
Step 4/4
- Turkish bread for serving
- cucumber slices for serving
- parsley for serving
- Yeni Raki for serving
- cutting board
- knife
Serve meatballs with Turkish bread, cucumber yogurt dip, fresh cucumber slices, and parsley. Enjoy!
Enjoy your meal!