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Ingredients
- Turkish Lamb Meatballs with Rhubarb (makes 25 meatballs)
- 500g minced lamb (not too lean)
- 1 smallish onion, very finely chopped
- 2 cloves garlic, crushed
- Generous tablespoon Turkish pepper paste, plus a bit for luck
- 2 teaspoons Turkish chilli (dark)
- 1/2 teaspoon cinnamon
- 1 slice bread soaked with water until completely wet, then excess water squeezed out
- Oil and butter, for frying
- For the sauce
- 2 sticks rhubarb (approx 300g)
- 1 tablespoon pomegranate molasses
- 2 cardamom pods
- Generous splash white wine
- 1 tablespoon golden caster sugar
- Pistachios, to garnish (optional)
- Greek yoghurt, to serve
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 735g | |
| Calories 1240 | |
| Calories from Fat 765 | 62% |
| Total Fat 85.1g | 106% |
| Saturated Fat 38.71g | 155% |
| Trans Fat 0.0g | |
| Cholesterol 327mg | 109% |
| Sodium 558mg | 23% |
| Potassium 1558mg | 45% |
| Total Carbs 36.05g | 10% |
| Dietary Fiber 3.1g | 10% |
| Sugars 12.24g | 8% |
| Protein 79.52g | 127% |
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