Turkish Meatballs with Red Pepper Relish
This recipe for Turkish meatballs is inspired by the bold spices like paprika, cumin, black pepper and garlic of Turkish cuisine. Served with caramelized onions, warm flatbread, and a tangy roasted red pepper relish.
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Servings: 4 servings
Ingredients
For the meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1/4 cup minced yellow onion
- 4 cloves garlic, minced
- 3 tablespoons paprika
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
To Serve
- 12 pieces Middle Eastern flatbread, or large pita
- 4 tablespoons olive oil
- 2 large yellow onions, halved, then cut into 1/2-inch thick slices
- thick Greek yogurt, optional
For the Red Pepper Relish
- 1/2 cup finely chopped roasted red peppers
- 1/4 cup water
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped parsley
Instructions
For the Meatballs
- Gently mix 1 pound beef, 1 pound pork, 1/4 cup minced onion, 4 cloves minced garlic, 3 tablespoons paprika, 1 tablespoon cumin, 2 teaspoons salt, 1 teaspoon pepper, and 1/2 teaspoon cayenne in a large bowl. Roll mixture into 1 1/2-inch diameter meatballs and place on a baking sheet.
- Heat oven to 300°F. Heat a large cast iron skillet over medium heat and add flatbreads one at a time. Cook until toasted and brown, about 2 minutes per side. Wrap flatbreads in foil and place in oven to keep warm.
- Heat 2 tablespoons olive oil in same cast iron skillet over medium heat. Add onions and season with salt and pepper. Cook until caramelized and brown, lowering the heat if they are starting to brown too quickly before becoming tender, about 15 minutes. Transfer to one side of a baking sheet and place in oven to keep warm.
- Heat remaining 2 tablespoon of oil in the same large skillet over medium heat. Brown half of the meatballs on all sides until just cooked through (about 8-10 minutes), then place them on the baking sheet with the onions and return baking sheet to oven. Repeat with remaining meatballs, adding more oil if skillet seems dry.
For the Red Pepper Relish
- In the same skillet, cook 1/2 cup chopped red peppers until heated through, about 1 minute. Add 1/4 cup water and 2 tablespoons vinegar and bring to a simmer, scrapping up any browned bits. Continue cooking until reduced to 2/3 cup, stirring occasionally. Stir in parsley and season with salt and pepper.
To Serve
- Transfer onions and meatballs to a platter. Serve with flatbreads and relish and plain yogurt, if desired.
Notes
- Batch Cooking is Key: Don't crowd the skillet when browning the meatballs. If they are packed too tightly, they will steam instead of forming a beautiful, deeply browned crust. Give them some breathing room and cook them in two batches as directed.
- Caramelization Takeaway: Truly caramelized onions take time. If your onions are charring too fast on the edges but are still crunchy in the middle, drop the heat to medium-low and add a tiny splash of water to help them soften up evenly.
- Make-Ahead & Freezer Friendly: You can roll the meatballs a day ahead and store them covered in the fridge. Alternatively, freeze the raw, rolled meatballs on a baking sheet, then transfer them to a freezer bag for up to 3 months. Thaw in the fridge overnight before cooking.
- Embrace the "Fond" (Browned Bits): After cooking the meatballs, you’ll see dark, stuck-on bits at the bottom of the skillet. Do not wipe the pan! This is called fond, and it is concentrated flavor. When you pour in the water and balsamic vinegar for the relish, use a wooden spoon to scrape those bits right up into the sauce.