Turkish Meatballs

Turkish Meatballs

Serves 8
Points per serving 5½ (original points)

For the meatballs
500g lamb mince
1 red onion
2 large tomatoes
1 med glass white wine
2 tbsp tomato puree
1tbsp dark brown sugar
2 red chillis
1 tsp of cumin, coriander, saffron,chilli powder, turmeric, paprika and cinammon
1 clove garlic
salt and peppe

For the mint yogurt
300g 0% Greek Yogurt
5g mint
juice of 1/2 lime

To serve
pitta bread
slices of cucumber and red onion

Lightly mist a frying pan with spray oil.
Finely chop onion, garlic and chilli. Add to the pan and cook gently for 5 minutes.
Add the tomato puree and cook for 2 minutes
Add chopped tomatoes,sugar, seasoning and spices and cook for a further 2 minutes
Put heat on full and after 1 minute add wine and cook for 5 minutes.
Remove from the heat and place in a large bowl. Leave to cool
When cool, add mince and mix well with hands. Leave in fridge to marinate for 1 hour or over night.
Shape into 16 balls and squash down to make mini burgers.
Heat frying pan to a med heat and cook meatballs for 5 minutes on each side or until golden brown.
Heat pitta breads in microwave or oven and place 2 meatballs in each. Top with yogurt(chop mint and add it to yoghurt with lime juice), onion and cucumber. Serve with 0 points salad

Notes

The tomatoes really make this lovely and moist. Divide between 6 instead of 8 for 7.5 points and a heartier main meal!