Heat 1 - 2 teaspoons Olive Oil in a large skillet - saute the Onion (also add the Garlic, Ground Cumin, Coriander and Cinnamon) until soft - remove from heat and cool
Combine the Onion mixture with the Ground meat, Breadcrumbs, Egg, Parsley and season to taste with Salt and Pepper - roll into smallish balls (approximately 2.5 cm / 1 inch )
Heat the remaining Oil in the same skillet and fry the meatballs until done, stir-frying style (in batches) - transfer to a plate lined with paper towel to absorb any excessive Oil
Meanwhile make the Tomato Sauce - use a medium saucepan with a lid - add the Tomato Puree, Sugar, Garlic Salt and Dried Chilies - simmer 20 minutes - season to taste with Salt and Pepper
Stir in the Parsley and pour the Sauce over the cooked Meatballs
Serve with Lemon wedges on the side
Notes
You can use a combination of Beef and Lamb or only one meat, although I highly recommend the Beef/Lamb combo !
Double all the ingredients for the Tomato Sauce if you prefer a saucier dish
Nutrition Facts
Turkish Meatballs
Amount per Serving
Calories
635.4
% Daily Value*
Fat
37
g
57
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
21
g
Carbohydrates
16.7
g
6
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
34.3
g
69
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.