Summary
| Prep Time | 20 mins |
| Cook Time | 8 mins |
| Total Time | 28 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
IngredientsFor the sauce: (yogurt sauce)
- 300 g cream yourt, Turkish
- salt and pepper
- 2 tablespoon lemon juice
- 2 tablespoon parsley, chopped
- 2 tablespoons mint, fresh, chopped
For the meatballs:
- 1 medium onion (s)
- 3 cloves garlic
- 2 tablespoon mint, chopped fresh
- 1 egg (s)
- 40 g breadcrumbs
- 1 tablespoon tomato paste
- 500 g minced lamb, alternatively minced beef
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Stir the yoghurt until creamy and season with pepper, salt and lemon juice to taste. Mix in the herbs.
- Finely dice the onion and garlic cloves. Knead into the minced meat with the mint, egg, breadcrumbs and tomato paste and season well with salt and pepper.
- Shape it into small balls with moistened hands and fry in hot oil for 5 - 8 minutes, turning frequently.
- Grease well on kitchen paper and serve with the sauce.
- This goes well with Turkish flatbread and a mixed leaf salad.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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