Turkish-Style Meatball Flatbreads
By OcadoLife
Published on 28 August 2026
Chef Esther Clarke’s Turkish-Style Meatball Flatbreads make for a bright, fresh lunch or supper, with a deliciously garlicky yoghurt sauce. This recipe makes a double batch of the turkey and ricotta meatballs (32 in total), so you can freeze half, ready to whip out for an easy meal on another day.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 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
Step 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.