Saturday, November 26, 2016

Turkish Meatball Soufflé

This one is a little different, y'all!  A traditional soufflé  is just egg-based, but this one incorporates bread - sort of cross between a soufflé  and a bread pudding.  Please give this one a try!

7 oz. ground beef
3 eggs
2 Tbsp. bread crumbs
2 Tbsp. minced oregano (or 1/2 tsp dried oregano)
Salt & Pepper
1/4 tsp paprika
1 medium onion
2 cloves garlic
3 Tbsp. olive oil
5 oz. flatbread
9 oz. Greek yogurt
1/4 teaspoon chili powder
8 cherry tomatoes

Apply a light coating of cooking spray to 10 x 6 ovenproof dish.  For extra flavor, rub the cut surface of a clove of garlic on the bottom and sides of dish. Break the flatbread into chunks and put in the dish. Toast under a hot oven broiler on the middle shelf for about 4 minutes.

Knead together the ground beef, 1 egg yolk, bread crumbs, oregano, salt, pepper and paprika. (Cook's Note: I doubled the seasonings for the meatballs.)   Mince the onion and add to the meat mixture, along with 1 crushed clove of garlic.

With wet hands (or using a small cookie scoop), shape into meatballs of similar size. Heat 3 Tbsp. oil in pan, add meatballs and fry for 10 minutes.

For the sauce, stir together the yogurt with 2 egg yolks,  1 - 2 tablespoons olive oil, salt, pepper and chili powder.

Pour the yogurt mixture on top. 

Cut the cherry tomatoes in half and add to the unleavened bread and yogurt mixture together with the meatballs. 

Bake in the oven at 350 degrees for about 15 to 20 minutes. Garnish with 1 tablespoon fresh oregano.

For a PRINTABLE copy of this recipe, CLICK HERE!

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