Lunch: Turkish Spiced Meatballs with Pomegranate Yogurt Sauce
Recipe by /contributors/melissa-roberts Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful—not to mention easy—they'll be rocking your party world this holiday season. And you've got to admit that hors d
Ingredients
2 cups whole-milk yogurt or 1 cup labne or plain Greek yogurt
1 cup pomegranate juice
Pomegranate seeds for garnish (about 2 tablespoons, or to taste)
Instructions
Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours.
Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes. Keep warm off heat, covered.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
