Turkish Meatballs with a Cucumber-Yogurt Dipping Sauce
1
Points®
Total time: 38 min • Prep: 30 min • Cook: 8 min • Serves: 12 • Difficulty: Easy
Lean ground beef is combined with bulgur and fragrant spices in this easy party appetiser—perfect finger food for your holiday gathering!
Ingredients
Uncooked bulgur
½ cup(s)
Uncooked 93% lean ground beef
½ pound(s)
Uncooked scallions
¼ cup(s), sliced
Cilantro
3 tbsp(s), fresh, chopped, divided
Minced garlic
1¼ tsp(s), divided
Cumin seeds
1¼ tsp(s), divided
Table salt
¾ tsp(s), divided
Smoked paprika
½ tsp(s)
Ground cinnamon
¼ tsp(s)
Plain fat free yogurt
1 cup(s)
Cucumber
¼ cup(s), finely diced
Radishes
2 tbsp(s), sliced, finely diced
Fresh dill
1 tbsp(s), fresh, chopped
Instructions
1
Cook or soak bulgur according to package directions; drain any excess water and let cool.
2
Place oven rack in centre of oven and preheat oven to 425ºF. Coat baking pan with cooking spray.
3
Put beef, scallions, 2 tablespoons of cilantro, 1 teaspoon each of garlic and cumin, 1/2 teaspoon of salt, paprika, cinnamon and drained bulgur in a large bowl; combine ingredients with your hands until well-mixed.
4
Roll meatball mixture into twenty-four 1 1/4-inch balls; place on prepared pan. Bake until lightly browned and cooked through, about 10 to 12 minutes.
5
Meanwhile, to make dipping sauce, combine yogurt, cucumber, radish, dill, remaining tablespoon of cilantro, and remaining 1/4 teaspoon each of garlic, cumin and salt in a small bowl; mix well.
6
To serve, place meatballs on a serving platter with toothpicks and spoon sauce into a small bowl. Yields 2 meatballs and about 1 1/2 tablespoons of sauce per serving.
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