Turkish Meatballs

what you need

• 1 pack of Three Aussie Farmers Classic Aussie Bangers, casing removed
• ½ cup panko breadcrumbs
• 1 egg, lightly beaten
• 2 french shallots, chopped
• 1 garlic clove, crushed
• ½ Tbsp. plain flour
• 2 tsp. ras el hanout spice mix * / Moroccan seasoning alternative
• 2 tsp. olive oil
• 300ml chicken stock
• 150g hummus
• 150g Greek yoghurt
• 2 Tbsp. fresh mint, chopped
• 2 Tbsp. fresh parsley, chopped
• 3 Tbsp. fresh pomegranate seeds
• 3 Tbsp. pine nuts, toasted
• Couscous, to serve
• Flat bread, toasted

how to make it

1. In a large bowl, combine sausage meat, breadcrumbs and egg then form into small meatballs. Place onto a lined baking tray and refrigerate for 30 mins.
2. Cook meatballs in a fry-pan over high heat, turning regularly.
3. Add shallots and garlic, stirring continuously for 10 mins until soft and the meatballs are cooked through. Remove the meatballs and shallot mixture and set aside.
4. In the same fry-pan over low heat, whisk flour, ras el hanout spice mix, oil and stock to form a smooth sauce.
5. Mix hummus and Greek yoghurt in a small bowl, then stir half into the sauce mix in the fry-pan. 
6. Return the meatball mix to the fry-pan, cover and cook for 2-3 mins.
7. Serve the meatballs topped with the remaining hummus/yogurt mixture, garnish with mint, parsley, pomegranate seeds and toasted pine nuts.
8. Serve with couscous and toasted flatbread.

TIPS

Can’t find the Ras-El-Hanout spice mix in the shops, why not make your own?  Here’s what you’ll need.

• 1 tsp. ground cumin
• 1 tsp. ground ginger
• 1 tsp. salt
• ¾ tsp. freshly ground pepper
• ½ tsp. ground coriander seeds
• ½ tsp. cayenne
• ½ tsp. ground all spice
• ¼ tsp. ground cloves

Whisk together in a small bowl until well combined.  Makes approx. 3 Tbsp.  Store in an airtight container in the fridge, this will keep for 30 days.