Traditional Anatolian Meatballs Recipe

Prepare meatball mix

In a large bowl combine the ground lamb, grated onion (squeeze out excess liquid), chopped parsley, breadcrumbs, egg, dried mint, cumin, paprika, 1.5 tsp salt and 0.5 tsp black pepper. Mix gently until just combined—avoid overworking to keep meatballs tender.

Shape meatballs

Portion the mixture into 24 equal pieces (about 30–35 g each). Roll gently between your palms to form slightly flattened round meatballs (this helps them cook evenly). Place on a tray and brush lightly with 2 tbs olive oil.

Oven-bake

Preheat oven to 200°C (390°F). Arrange meatballs on a parchment-lined baking sheet, spacing them evenly. Bake for 12–14 minutes until just browned and partially cooked through (they will finish cooking in the sauce). Remove from oven and set aside.

Sauté aromatics

In a large, ovenproof sauté pan or shallow casserole (that can hold meatballs and rice), heat 2 tbs olive oil over medium heat. Add 1/2 cup finely chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in 2 tbs tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, 120 ml warm water or stock, 1/2 tsp sugar, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and slightly thicken.

Simmer meatballs in sauce

Carefully nestle the par-baked meatballs into the simmering tomato sauce in a single layer. Spoon sauce over the tops so they are partially submerged. Reduce heat to low, cover, and simmer gently for 12–15 minutes until meatballs are cooked through (internal temperature 71°C / 160°F) and sauce has concentrated. If sauce becomes too thick, add 1–2 tbs water.

Toast and cook rice

While the sauce simmers, heat 1 tbs butter or olive oil in a small saucepan over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until slightly glossy. Add 1.75 cups water, 1/2 tsp salt and the optional whole allspice or cinnamon stick. Bring to a boil, then reduce heat to low, cover tightly and simmer for 12–15 minutes until water is absorbed. Remove from heat and let steam, covered, for 8 minutes. Fluff with a fork and discard spice.

Assemble salad

In a bowl combine mixed salad greens, diced tomato, sliced cucumber and red onion. Drizzle with 2 tbs olive oil, 1 tbs lemon juice and season with 1/4 tsp salt and a pinch of black pepper. Toss gently to combine.

Serve

Spoon fragrant rice onto starter-sized plates. Place 3–4 meatballs with generous spoonfuls of tomato sauce alongside the rice. Add a small portion of the fresh salad. Garnish with a sprinkle of chopped parsley if desired. Serve warm.