Turkish Meatballs with Lettuce, Yogurt Sauce and Tomato Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g round beef
- 250 g wild rice
- 2 cloves garlic
- 40 g parsley
- 1 large cucumber
- 4 large tomato (s)
- 2 large onions, red
- 2 cups natural yogurt
- 500 ml water, hot
- salt and pepper
- some oil for the dressing
Print Recipe
Pin Recipe Instructions
- 2 tomatoes are cut into small pieces and a clove of garlic is squeezed. Both ingredients are now simmered in a saucepan over medium heat. After 5 minutes the rice and water are added and cooked covered again for 15 minutes. Finally the rice is set aside for 10 minutes to soak.
- Next, the other two tomatoes and the cucumber are cut into pieces and placed in a bowl with a little parsley. The onion is cut into strips and also added to the bowl. Now some oil, salt and pepper are added and mixed well once.
- The natural yoghurt is seasoned with salt and pepper and served as a yoghurt sauce with the dish.
- Now the minced meat is mixed with parsley, salt and pepper and shaped into long meatballs. These are now fried all around in a large pan for about 4 minutes.
- After soaking, the tomato rice, Turkish meatballs and salad can be served.
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