Ingredients
15 total- 2 (500g) packs turkey thigh mince
- 1 large egg
- 250g tub ricotta
- 150g fresh breadcrumbs
- 2 tsp Aleppo pepper flakes
- 1 tbsp coriander seeds, crushed
- 1 tbsp olive oil
- 200g Greek-style yoghurt
- 1 garlic clove, finely grated
- 1 heaped tsp dried mint
- ½ lemon, juice
- 4 flatbreads, warmed
- 1 bag mixed salad
- 4 (approx.) long green pickled chillies
- 2 tbsp (approx.) chilli sauce
Method
4 stepsStep 1
In a large bowl, combine the mince, egg, ricotta, breadcrumbs, Aleppo pepper, coriander seeds and 2 tsp sea salt. Use your hands to mix everything together well, then divide into 32 small balls. Transfer half to the freezer for another day (place them on a tray in the freezer, then transfer to a sealed container once frozen; they’ll keep for 3 months).
Step 2
Fry the remaining 16 meatballs in the olive oil over low-medium heat for around 15 mins, turning frequently, until cooked through.
Step 3
Meanwhile, mix the yoghurt with the garlic, dried mint, lemon juice and ½ tsp sea salt. Stir in 100ml water to make a runny sauce.
Step 4
Divide the meatballs between warm flatbreads, along with the garlic yoghurt, salad of your choice, pickled chillies and chilli sauce, as liked. Roll up tightly and tuck in.