Tekirdag Meatballs Recipe


  • 1 kg fatty ground beef (veal and lamb mixed)
  • 2 cloves of garlic
  • 1 coffee cup of semolina
  • 1 onion
  • 2 slices of bread
  • 1 teaspoon of baking soda
  • 1 egg
  • Black pepper
  • Cumin
  • chili pepper
  • Salt

Preparation Of

Slice the bread into small pieces and wet them. Take the mince in a bowl.
Add spices and bread slices to the minced meat and knead for 5 minutes.
After grating the garlic and onion, add it to the ground beef and continue kneading.
Then add eggs, semolina and baking soda and knead for 10 minutes.
You can slightly wet your hand to prevent the ground beef from sticking.
When the mince mortar is ready, lift it up with both hands and quickly throw it into the bowl. You can repeat this process 15-20 times.
Cover the minced meat with cling film. If you have time, let it rest in the refrigerator for 1 night, if not, for half an hour.
Take small pieces from the rested minced meat and form long thin shapes with your hands.
Cook the meatballs you prepared in a non-stick pan or on the grill.
You can serve Tekirdağ meatballs accompanied by piyaz. Enjoy your meal.
What are the Tips for Tekirdağ Meatballs Recipe?

The taste will be better if you use both veal and lamb meat in making meatballs.
The process of smashing the minced meat must be done for the identification of the ingredients.
By resting the meatballs for 1 night, you can make the semolina swell and make the meatballs more delicious.
If you are going to fry the meatballs in oil, be sure to keep them on paper towels and drain the excess oil.

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