Palestinian · intermediate
Palestinian Minted Garlic Yogurt Braised Meatballs With Zucchini
Tender beef meatballs and sliced squash cooked in a stabilized warm garlic yogurt sauce finished with aromatic dried mint.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Mix ground beef, allspice, half of minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a bowl, then shape into 12 meatballs.
- 02
Heat olive oil in a wide saucepan over medium heat and brown meatballs for 6 minutes, turning occasionally, then transfer to a plate.
- 03
Add sliced zucchini to the pan drippings and cook for 4 minutes until lightly golden on both sides, then set aside with meatballs.
- 04
In a bowl, thoroughly whisk plain yogurt, cornstarch, and 0.5 cup room-temperature water until smooth and lump-free.
- 05
Pour yogurt mixture into saucepan off heat, then place saucepan over low heat and whisk constantly in one direction until sauce slowly simmers.
- 06
Stir remaining minced garlic, dried mint, browned meatballs, and zucchini into bubbling yogurt sauce.
- 07
Simmer gently on low heat for 8 minutes without boiling rapidly until sauce thickens and meatballs are completely cooked through.
A LITTLE KITCHEN KNOW-HOW
Stabilized Yogurt Sauce Reduction
Gentle heating combined with a starch binder creates a silky, uncurdled warm sauce for proteins and vegetables.
Notes from the kitchen
- Whisking continuously in one direction while heating prevents yogurt sauce from separating or curdling.
- Cornstarch serves as a stabilizing agent essential for warm yogurt sauces.
- Original home-cooking adaptation inspired by Palestinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
