Adana Meatballs

This is a bit of play on my favourite spicy Turkish kebab, the Adana. The meatballs are so soft and tender, the secret is yogurt and a little pinch of baking powder in the lamb mixture. They make the meat so juicy. I serve the meatballs on a swirl of yogurt, which they melt into it beautifully. It’s fabulous with a simple chopped salad and some cooked orzo. You can also serve them with pasta. I mix the yogurt with the pasta and then top everything with the meatballs. Enjoy.


  1. Put the lamb, 2 tbsp of the yogurt, parsley, 2 cloves garlic, 2 tsp Turkish pepper flakes, baking powder and a good pinch of salt into a bowl and mix together with fork until a little sticky. Roll into 12 golf bowl sized portions. Cover and set to one side.
  2. Heat the olive oil in a large non-stick frying pan over a medium heat and add the onion. Cook, stirring occasionally, for 6-8 minutes until soft. Chuck in the tomatoes, remaining garlic, all spice and a huge pinch of salt and pepper. Mix well. Bring to the boil and add the kofta. Cover the pan, reduce the heat to low and cook for 8-10 minutes until just cooked through.
  3. To serve, swirl the yogurt onto serving plates and top with the meatballs and sauce. Scatter over the oregano, pine nuts and extra chilli flakes. Serve immediately.


Serves 4

500g minced lamb (15-20% fat)
350g Greek yogurt
A handful of finely chopped parsley leaves
4 cloves garlic crushed
2 tsp Turkish pepper flakes + extra for serving
½ tsp baking powder
2 tbsp olive oil
1 onion, finely chopped
1 x 400g tin chopped tomatoes
½ tsp allspice
A small handful of oregano leaves
12g toasted pine nuts
Salt and Pepper

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Smashed Potatoes with Blue Cheese SauceCreamy Meatball Pasta