Meatballs with Dill-Coriander Yogurt
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
The key here is to not overcook them so that the fat in the chuck cut isn’t lost and your left with juicy meatballs.
  • 1 pound ground chuck
  • ¼ cup chopped nuts
  • ¼ cup of golden raisins, soak and chopped
  • 1t cumin
  • 1 egg
  • 1 fresh red chili, chopped
  • 3 green onions, sliced
  • swig of olive oil
  • salt + pepper
Dill-Coriander Yogurt
  • 1 T toasted coriander seed
  • 1 T olive oil
  • ¼ bunch dill, all large stems removed, coarsely chopped
  • 1½ cup strained yogurt
  • lemon, honey, salt + pepper
  1. -Mix all ingredients well.
  2. -Pinch small amount of the meat and fry, taste and adjust seasoning accordingly.
  3. -Shape meatballs.
  4. -Heat oil in a skillet and slowly brown meatballs on medium heat. Once golden transfer them onto a bake tray and bake at 350 degrees till cooked through, approximately 10 minutes. I drizzle them with a little oil so they won’t stick.
Dill-Coriander Yogurt
  1. -In a mortar and pestle grind the coriander seeds with a pinch of salt, add oil to make a paste. Add dill, mash well.
  2. -Add to yogurt.
  3. -Adjust seasoning with lemon, salt and honey.
Recipe by Honest Cooking at