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Epicurious
Gourmet

Turkish Spiced Meatballs with Pomegranate Yogurt Sauce

4.6

(12)

One of our favorite hors d'ouevres are these Turkish spice meatballs. This hot appetizer is perfect for your next party
Photo by Chelsea Kyle

Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful—not to mention easy—they'll be rocking your party world this holiday season. And you've got to admit that hors d'oeuvre offerings can't get more festive than the accompanying pomegranate yogurt dip. If you can find labne (thick, Middle Eastern yogurt), use it. Strained whole-milk yogurt comes closer to the flavor of labne than Greek yogurt, but if you're short of time, Greek yogurt is a fine substitute.

Editor's Note: This recipe is part of Gourmet's Modern Menu for A New Years' Eve Party. Menu also includes Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo) and Parmesan Pepper Curly Kale Chips .

Cooks' notes:

•Although we call for supermarket-style hot pepper flakes, if you want to be really authentic, substitute Turkish Maras or Urfa pepper, or Syrian Aleppo pepper.
•Meatballs can be formed 1 day ahead and kept chilled. They can also be cooked 1 day ahead then chilled once cooled completely. Reheat in a 350°F oven until warmed through, about 10 minutes.
•Yogurt can be drained 5 days ahead and kept chilled, covered. Pomegranate syrup can be made 5 days ahead and chilled, covered. Rewarm until pourable.

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