Turkish-Style Meatball Flatbreads
Ingredients
2 (500g) packs turkey thigh mince
1 large egg
250g tub ricotta
150g fresh breadcrumbs
2 tsp Aleppo pepper flakes
1 tbsp coriander seeds, crushed
1 tbsp olive oil
200g Greek-style yoghurt
1 garlic clove, finely grated
1 heaped tsp dried mint
½ lemon, juice
4 flatbreads, warmed
1 bag mixed salad
4 (approx.) long green pickled chillies
2 tbsp (approx.) chilli sauce
4 servings
Calories~1,063 kcal
Protein~75 g
Carbs~83 g
Fat~48 g
Fiber~6 g
Sugar~9 g
Total recipe
Calories~4,250 kcal
Protein~300 g
Carbs~330 g
Fat~190 g
Fiber~25 g
Sugar~35 g
Method
Step 1
In a large bowl, combine the mince, egg, ricotta, breadcrumbs, Aleppo pepper, coriander seeds and 2 tsp sea salt. Use your hands to mix everything together well, then divide into 32 small balls. Transfer half to the freezer for another day (place them on a tray in the freezer, then transfer to a sealed container once frozen; they’ll keep for 3 months).
Step 2
Fry the remaining 16 meatballs in the olive oil over low-medium heat for around 15 mins, turning frequently, until cooked through.
Step 3
Meanwhile, mix the yoghurt with the garlic, dried mint, lemon juice and ½ tsp sea salt. Stir in 100ml water to make a runny sauce.
Step 4
Divide the meatballs between warm flatbreads, along with the garlic yoghurt, salad of your choice, pickled chillies and chilli sauce, as liked. Roll up tightly and tuck in.
