This blog does not need another post about meatballs, but this one is so different than the others I’ve carried on about that it is worth noting. I understand many Turkish people are Muslim, so I want to say straight out that the Turkish descriptor in the title refers to the spices and the way the meatballs are served and not the fact that I made them with pork, which I would not have done had I been able to get my hands on some ground lamb, so no disrespect intended.
These meatballs are dense, earthy and small. Perfect then for tucking into a warm piece of flatbread heavy with onions. This meal is not for the delicate; bite after bite will leave you with juice (from the meatballs, or maybe the pepper relish) trickling down your wrist. I promise you, you won’t care. The combination of the robust meatballs and tangy-sweet relish will leave you oblivious to a little stain on your shirt.