• 300 gr chicken mince for 25 mini, 12 medium sized or 6 big chicken meatballs
• 2 garlic cloves minced
• ½ white onion finely chopped and lightly sautéed in some oil until translucent
• 1 tbsp Turkish Spices see below
• 1 tbsp parsley fresh or dried
• salt & pepper to taste
• 2 tbsp olive oil for frying
• non-stick pan

For the Turkish Spices

• 5 tbsp Pimenton (smoked pepper powder) / paprika powder
• 1tsp garlic powder
• 1tsp onion powder
• 1 tsp coriander powder
• 1 tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried fennel seed toast and then grind them
• ½ tsp cumin powder
• ½ tsp salt 
• ¼ tsp cinnamon powder
• ¼ tsp chili powder / cayenne pepper

For the yoghurt sauce

• 1 cup of Turkish/Greek yoghurt room temperature
• 1 garlic clove minced
• 1 tbsp fresh dill and parsley
• 3 tbsp chili oil (3 tbsp olive oil + 1 tbsp Pul Biber (Turkish chili flakes) + 1 tsp garlic powder. Heat that up.)

For garnish

• red, black green olives (what you prefer) what you prefer
• dill, parsley or coriander leaves
• pine nuts (toasted) toasted