Turkish Beef Meatballs in Yogurt-Mint Sauce Recipe
These are delicate, small meatballs made from ground beef, served with a cool yogurt sauce with mint and garlic. In Turkey, dishes like this often appear in summer, when the hot climate encourages pairing meat with refreshing sides. The flavor is reminiscent of a cross between Polish meatballs and Greek tzatziki, but in a more herb-forward, Middle Eastern-style version.
These meatballs combine the comforting familiarity of classic European-style meatballs with the freshness of a Turkish yogurt-mint sauce. The cool, garlicky yogurt and herbs balance the richness of the fried beef, making the dish light enough even for hot days.
Chef's tips
Kneading the meat mixture well is key to getting juicy, cohesive meatballs that don’t fall apart in the pan. Don’t rush the chilling step either—it helps them keep their shape. If the mixture feels too loose, add a bit more breadcrumbs; if it feels too dry, mix in a spoonful of yogurt or cold water.
How to serve
Serve on a large platter with the meatballs arranged around a bowl of sauce so everyone can help themselves. They pair beautifully with warm flatbread, a crisp salad of tomatoes, cucumbers, and onions, or a simple pilaf with herbs. For a lighter meal, serve them over a bed of mixed greens with extra yogurt sauce as a dressing.
Ingredients
- ground beef from shoulder or round - 500 g
- onion grated on a fine grater - 0.5 pieces
- breadcrumbs - 3 tablespoons
- egg - 1 piece
- garlic 1 clove for the meat, 1 clove for the sauce - 2 cloves
- ground cumin - 0.5 teaspoons
- sweet paprika, ground - 1 teaspoon
- salt to taste
- black pepper to taste
- vegetable oil for frying - 3 tablespoons
- plain yogurt thick - 300 g
- fresh mint finely chopped - 2 tablespoons
- lemon juice - 1 tablespoon
- cucumber fresh, grated on a coarse grater, well squeezed - 0.5 pieces
Preparation
- Place the ground beef, grated onion, 1 clove of garlic pressed through a garlic press, breadcrumbs, egg, cumin, sweet paprika, salt, and pepper in a large bowl. Knead thoroughly by hand for 3–4 minutes, until the mixture is sticky and uniform.
- Shape the mixture into small meatballs about the size of a walnut, gently flattening them. Set aside in the fridge for 10 minutes to firm up.
- Heat the oil in a large frying pan over medium heat. Arrange the meatballs with some space between them and fry for 8–10 minutes, turning every few minutes, until well browned on all sides and cooked through.
- Meanwhile, prepare the sauce: in a bowl, combine the yogurt, grated and well-squeezed cucumber, chopped mint, 1 clove of garlic pressed through a garlic press, lemon juice, and a pinch of salt and pepper. Mix until everything is well combined.
- Transfer the fried meatballs to a plate lined with paper towels to drain off any excess fat.
- Serve the meatballs warm, with plenty of yogurt-mint sauce on the side or spooned over the top.
Storage
Klopsiki możesz przechowywać osobno w lodówce lub zamrozić do 2 miesięcy; sos jogurtowy trzymaj w lodówce maksymalnie 2 dni i nie zamrażaj.
