Serves 4
For the meatballs:
- 550 g minced turkey
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 1 tablespoon ras el hanout spice blend
- 3 garlic cloves, grated
- 80 g panko breadcrumbs (or alternative)
- 1 large egg, lightly beaten
- ¾ teaspoon sea salt
- Zest of half a lemon
- 60 g chopped fresh coriander
For the yogurt sauce:
- ½ teaspoon ground cumin
- 250 g Irish Yogurt Clonakilty Greek-Style Yogurt
- 1 tablespoon finely chopped preserved lemon
- ¼ cup chopped fresh coriander
- 1 garlic clove, minced
To finish & serve:
- Pomegranate seeds, about 50 g, to sprinkle on at the end
- Optional: thinly sliced cucumber and red onion, for serving
- Extra chopped coriander for garnish
Method:
- Preheat your oven to 200 °C (400 °F).
- In a frying pan over medium-low heat, warm the olive oil. Add the chopped shallots and cook until softened and golden, about 4 minutes. Add the ras el hanout and stir for about 1 minute, then add the grated garlic and cook until fragrant, about 30–60 seconds. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the minced turkey, shallot-spice mixture, chopped coriander, breadcrumbs, egg, salt, and lemon zest. Mix gently until just combined — do not over-mix.
- Shape the mixture into meatballs, about 2½–3 tablespoons each.
- Heat the same frying pan again, adding a little more oil if needed, and brown the meatballs on all sides for about 5 minutes total. Transfer the meatballs to the oven and bake for 10–12 minutes, or until fully cooked through.
- Make the yogurt sauce: In a bowl, combine cumin, Irish Yogurt Clonakilty Greek-Style Yogurt, preserved lemon, chopped coriander, and minced garlic. Stir well to combine.
- To serve: Spoon the yogurt sauce onto a platter. Arrange the baked meatballs on top. Sprinkle with pomegranate seeds and garnish with extra coriander. Add cucumber and red onion slices if desired.
Chef's Tips
- Moisture matters: Don’t over-mix the meatball mixture — gentle handling keeps them tender.
- Spice balance: Ras el hanout blends vary. Taste your mixture before forming meatballs; add a pinch more if you like a bolder flavour.
- Perfect browning: Use medium heat so the meatballs colour evenly without drying out.
- Make ahead: Shape and chill the meatballs up to a day in advance, then cook fresh before serving.
- Serving idea: These are excellent with couscous, flatbreads, or a crisp green salad.
