Recipe

Sumac meatballs and potatoes with garlic yoghurt

The kids will love tucking in to this delicious dish! With sumac-spiced beef meatballs, chunky potato pieces and a garlicky Middle Eastern yoghurt sauce, it's the ideal dinner for the family.

Oct 16, 2017 12:13am
  • 30 mins preparation
  • 45 mins cooking
  • 10 mins marinating
  • Serves 4
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Ingredients

Sumac meatballs and potatoes with garlic yoghurt
  • 2 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 teaspoon ground sumac, plus 1 teaspoon extra
  • 2 teaspoon ground cumin, plus 1 teaspoon extra
  • 1/4 teaspoon chilli flakes
  • 500 gram lean beef mince
  • 1/2 cup fresh breadcrumbs
  • 1/3 cup chopped parsley leaves, plus 1 tablespoon extra
  • 1 egg, whisked
  • 1 tablespoon tomato paste
  • 750 gram desiree potatoes, unpeeled, chunks
  • 2 tablespoon vegetable oil, for shallow frying
  • 200 gram punnet grape tomatoes
  • 60 gram bag baby spinach leaves
  • 3/4 cup greek-style yoghurt
  • 1 small clove garlic, crushed

Method

Sumac meatballs and potatoes with garlic yoghurt
  • 1
    Preheat oven to 200°C. Line an oven tray with baking paper.
  • 2
    In a large frying pan, heat half olive oil on high. Cook onion for 4-5 minutes, stirring until softened and golden. Add spices. Cook for 1 minute until fragrant. Cool.
  • 3
    In a bowl, combine mince, breadcrumbs, parsley, egg and tomato paste. Add cooled onion mixture and mix well. Season.
  • 4
    Roll rounded tablespoons of mixture into balls. Place on a tray and chill for 10 minutes.
  • 5
    Place potatoes in a large baking dish. Toss with remaining olive oil, and extra sumac and cumin. Season. Bake for 30 minutes.
  • 6
    Meanwhile, in a large frying pan, heat vegetable oil on high. Cook meatballs for 6-8 minutes, turning occasionally, until browned.
  • 7
    Add meatballs and tomatoes to dish with potatoes. Bake for 10 minutes until meatballs are cooked through. Stir spinach through to wilt. Serve drizzled with combined yoghurt, garlic and extra parsley.

Notes

Meatballs on their own with the garlic yoghurt for dipping, make a great canapé.

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