Meatballs with cucumber yogurt dip

Step 1/4

• bowl
• rubber spatula

Add minced meat to a bowl and season with salt. Knead to combine and refrigerate for approx. 1 – 2 hrs.

Step 2/4

• baking dish
• oven
• cutting board
• knife

Pre-heat oven to 180°C/355°F. Peel and halve onions crosswise, then remove the inner cores to allow room for the meat. Use your hands to form walnut-sized balls out of the minced meat. Add each meatball to a halved onion and transfer them to a baking dish. Bake for approx. 35 min. or until browned.

Step 3/4

• 2 bowls
• sieve
• rubber spatula
• grater

Grate cucumbers and ginger, then add to a sieve and press out as much liquid as possible over a bowl. Toss liquids and transfer cucumbers and ginger to a clean bowl. Add yogurt, ground cumin, and season with salt and pepper to taste. Stir to combine.

Step 4/4

• cutting board
• knife

Serve meatballs with Turkish bread, cucumber yogurt dip, fresh cucumber slices, and parsley. Enjoy!

Enjoy your meal!