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Turkish Meatballs

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  Lean ground lamb 1 Pound
  Egg 1
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Cinnamon 1⁄2 Teaspoon
  Mint 1⁄4 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Apple 1 , peeled and diced
  Chicken stock 1 Cup (16 tbs)
  Ginger marmalade 2 Tablespoon
  Curry powder 2 Teaspoon (Or To Taste)
  Garbanzo sprouts 1 Cup (16 tbs)
  Potato flour/Cornstarch 1 Teaspoon, dissolved in 1 tablespoon cold water
  Cold water 1 Tablespoon (For Dissolving The Potato Flour)

Put Iamb, egg, crumbs, cinnamon, mint and salt and pepper in bowl.
Blend together and shape into marble sized balls.
Heat oil in large skillet and brown lamb balls on all sides.
Remove from pan.
Add onion and saute until soft.
Add apple, chicken stock, marmalade and curry powder to pan.
Blend together and taste for seasoning.
Put meatballs and sprouts in sauce.
Cover pan and simmer over low heat for 30 minutes.
Stir in potato flour dissolved in water and cook until sauce is thick and smooth.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2027 Calories from Fat 1316

% Daily Value*

Total Fat 147 g225.7%

Saturated Fat 53 g264.9%

Trans Fat 0 g

Cholesterol 549.8 mg183.3%

Sodium 1197.2 mg49.9%

Total Carbohydrates 85 g28.3%

Dietary Fiber 12.9 g51.6%

Sugars 46.7 g

Protein 96 g191%

Vitamin A 10.7% Vitamin C 50.8%

Calcium 26.6% Iron 77.7%

*Based on a 2000 Calorie diet

Turkish Meatballs Recipe