Turkish · Lunch
Spiced Meatball Sandwich (Gluten-Free)
Ground beef meatballs seasoned with cumin, paprika and fresh mint, pan-seared then simmered briefly in a garlicky tomato sauce, tucked into a warmed gluten-free flatbread with tangy yogurt sauce, pickled cucumber, red onion and parsley. Rooted in Turkish köfte tradition, adapted with certified gluten-free flatbread and cornstarch binder in place of breadcrumbs.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
602Calories
37.8gProtein
32.1gFat
41.2gCarbs
8.9gSugar
5.8gFiber
870mgSodium
128mgChol
10.9gSat Fat
870mgPotassium
180mgCalcium
5.2mgIron
2.9mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Combine ground beef, garlic, cumin, paprika, grated onion, parsley, mint, cornstarch, salt and pepper in a bowl; mix until tacky, then shape into 6 meatballs.
2
Chill
Rest meatballs on a plate in the refrigerator for 10 minutes until firm.
3
Sear
Heat olive oil in a skillet over medium-high heat; sear meatballs for 4 minutes, turning occasionally, until browned and cooked through.
4
Simmer
Add crushed tomato, sliced garlic and smoked paprika to the skillet; simmer over medium-low heat for 6 minutes, spooning sauce over meatballs.
5
Whisk
In a small bowl, whisk yogurt, dill and a pinch of salt until smooth.
6
Toss
In another bowl, toss sliced cucumber and red onion with red wine vinegar and salt; let sit 5 minutes.
7
Toast
Warm gluten-free flatbread in a dry skillet over medium heat for 1 minute per side until pliable and lightly speckled.
8
Plate
Spread yogurt sauce over flatbread, layer meatballs with sauce, top with pickled cucumber and onion, fold and cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 4 tbsp4 tbsp onion
- 4 tbsp4 tbsp fresh parsley
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp olive oil, for searing
- 5.2 oz75g, about a third of a 14.5 oz can canned crushed tomato
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp smoked paprika
- 22 certified gluten-free flatbread (about 2.5 oz/70g)
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp fresh dill
- 66 thin slices cucumber
- 4 tbsp4 tbsp red onion
- 2 tsp2 tsp red wine vinegar
