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Special Turkish Meatballs
Gretel Shaw
These Turkish meatballs are what you need when you want to spice up your meatballs. These are so small, so you won't be guilty savouring them.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Turkish
Servings
6
people
Calories
298
kcal
Ingredients
US Customary
Metric
1x
2x
3x
Meatball Ingredients
1 ¼
pounds
ground beef (minced beef)
-
or a combination of the two
1
small
yellow onion
-
minced
1
teaspoon
cinnamon
½
teaspoon
ground allspice (also called pimento or Jamaican Pepper)
1
pinch
salt
1
pinch
ground black pepper
3
tablespoons
olive oil
3
cloves
garlic
-
minced or crushed
28
ounces
passata or crushed tomatoes (tomato puree with seeds removed)
1
tablespoon
sugar
3
ounces
tomato paste
1
pinch
salt
1
pinch
ground black pepper
Instructions
Meatball Instructions
Preheat the oven to 500 or 550 degrees Fahrenheit. If you have a food processor, mince the onion and throw the spices in to get them well mixed.
Mix the first 5 ingredients (meat thru salt and pepper) well and form into small, 1-inch diameter meatballs. They do taste better if they are small.
Bake for 7 minutes on a rimmed cookie sheet (make sure the meatballs are not touching each other).
Drain in a colander.
Sauce Ingredients
Saute the garlic in olive oil until it is almost beginning to brown.
Add the rest of the ingredients and simmer for 5 minutes, then add the already baked meatballs and simmer for another 15 minutes.
Nutrition
Calories:
298
kcal
Carbohydrates:
16
g
Protein:
22
g
Fat:
17
g
Saturated Fat:
5
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
9
g
Trans Fat:
1
g
Cholesterol:
61
mg
Sodium:
363
mg
Potassium:
861
mg
Fiber:
4
g
Sugar:
10
g
Vitamin A:
503
IU
Vitamin C:
17
mg
Calcium:
72
mg
Iron:
4
mg
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