Turkish-style Meatballs

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Ingredients

Meatballs: 

• 1 lb ground chicken

• 1 egg

• ½ c panko breadcrumbs

• 1/4 c heavy cream

• 1 tsp salt

• 1 tsp red chili flakes

• 1 tsp cumin

• ½ tsp turmeric

• 1 tsp dried mint

• Olive oil, for frying

Chili butter:

• 2 tbsp butter

• 1/2 tsp smoked paprika

• 1/2 tsp red chili flakes

Mint chutney:

• 1 cup fresh mint

• 1 cup fresh cilantro

• 3 tbsp olive oil

• 1 garlic clove

• juice from 1 lemon

• ½ tsp cayenne 

• salt, to taste

To assemble:

• greek yogurt

• feta cheese

• Sumac

• Fresh cilantro

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Instructions:

1. In a large mixing bowl, add ground chicken, egg, panko breadcrumbs, cream, salt, red chili flakes, cumin, turmeric, and dried mint.

2. Mix until everything is combined.

3. Form into small round balls - 1 pound makes about 16-18 meatballs. (If making in advance, freeze the meatballs on a baking sheet until completely frozen, then transfer to an airtight bag until you’re ready to use them. Defrost before cooking.)

4. Heat up a few tablespoons of olive oil in a pan. Gently add your meatballs to the pan, and flip them every few minutes until they are brown on each side and cooked through. Alternatively, air fry the meatballs at 400 degrees for 10 minutes, flipping once.

5. In a frying pan, melt butter, then add paprika and red chili flakes. When the butter starts to foam, add the meatballs to coat them in the chili butter, then turn off the heat.

6. To make the mint chutney, just blend together all the ingredients listed for the chutney, then set aside.

7. To assemble, start by smearing some Greek yogurt on the bottom of a plate.

8. Top with the meatballs.

9. Sprinkle with some crumbled feta cheese.

10. Lastly, drizzle generously with mint chutney and the remaining chili butter. Add fresh cilantro and sumac for garnish.