Moroccan-Spiced Turkey Meatballs with Yogurt & Pomegranate Seeds

Ingredients

For the Meatballs

550g minced turkey

1 tablespoon olive oil

2 shallots, finely chopped

1 tablespoon ras el hanout spice blend

3 garlic cloves, grated

80g panko breadcrumbs (or alternative)

1 large egg, lightly beaten

¾ teaspoon sea salt

Zest of half a lemon

60g chopped fresh coriander

For the Yogurt Sauce

½ teaspoon ground cumin

250g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt

1 tablespoon finely chopped preserved lemon

¼ cup chopped fresh coriander

1 garlic clove, minced

To Serve

Pomegranate seeds, about 50g, to sprinkle on at the end

Optional: thinly sliced cucumber and red onion, for serving

Extra chopped coriander for garnish

Preheat your oven to 200°C (400°F)
In a frying pan over medium-low heat, warm the olive oil. Add the chopped shallots and cook until softened and golden. This will take about about 4 minutes
Add the ras el hanout and stir for about 1 minute, then add the grated garlic and cook until fragrant, about 30–60 seconds. Remove from the heat and let cool slightly
In a large mixing bowl, combine the minced turkey, shallot-spice mixture, chopped coriander, breadcrumbs, egg, salt, and lemon zest. Mix gently until just combined — do not over-mix
Shape the mixture into meatballs, about 2½–3 tablespoons each
Heat the same frying pan again, adding a little more oil if needed, and brown the meatballs on all sides for about 5 minutes total. Transfer the meatballs to the oven and bake for 10–12 minutes, or until fully cooked through
Make the yogurt sauce: In a bowl, combine cumin, yogurt, preserved lemon, chopped coriander, and minced garlic. Stir well to combine
To serve: Spoon the yogurt sauce onto a platter. Arrange the baked meatballs on top. Sprinkle with pomegranate seeds and garnish with extra coriander. Add cucumber and red onion slices if desired