As Turkish people, we love matballs (we call it “köfte” in Turkish) so much that we eat it very often. It is the second popular Turkish fast food after simit. There are a lot of restaurants serving meatballs in each city of Turkey. Also, you can come across with vendors grilling and selling meatballs on streets. You may start to feel hungry with its so appetizing smell while walking on a street and you may find yourself ordering the second.
There are several versions of meatballs. All of them are equally tasty, but our favorite one is this classic version. I learnt how to make such scrumptious meatballs from a small meatball restaurant (Small ones are always better than the big ones at making meatballs). We often go there and one day I couldn’t wait any longer to ask for the recipe. The chef was so kind that he didn’t make me beg for it. He said “I’ll give my recipe provided that you won’t tell it to other chefs.” You’re not planning to open a meatball restaurant here, do you?
You can try this recipe and have the pleasure of it at your homes.
• 500gr ground beef
• ½ cup breadcrumbs
• ¼ cup water
• 1 onion, grated
• 2 cloves garlic, minced
• 1tsp baking soda
• 1tsp fresh lemon juice
• 2tsp salt
• 2tsp cumin
• 2tsp thyme
• 2 tbsp olive oil
• Green pepper
• Bread slices
The key point of this meatball is the time of its process. If you’re planning to grill/fry meatballs, you should start it one night before.
Put the ground beef, breadcrumbs, water and salt in a large bowl. Knead it very well with your hands. And put it in the refrigerator to wait it at least 10 hours. That’s why, you should start to make it a night before.
In the morning, mix the baking soda and lemon juice in a tablespoon. Add it to the mixture. Put the grated onion, minced garlic and spices in it. Knead all of them very well. Grab pieces as big as a walnut and shape it in your palms. Wait these meatballs in the refrigerator until the evening. If they are too many for you, you can keep some of them in deep-freezer to cook them later.
When it comes to cook these meatballs, put the oil in a pan. Heat it over maximum level. Place the meatballs in the pan and bring the heat to medium level. Fry the meatballs by turning over them continually. Do not wait to cook first one side, then the other. It’s important to cook both sides at the same time. That’s why, you should continually turn them over. It will be cooked within 10 – 12 minutes. Do not overcook them. You can check one of them with a fork, if its inside turns from pink to brown, it’s cooked.
While cooking meatballs, in a non stick pan, grill some green peppers and bread slices without any oil. Then you can serve meatballs on these bread slices with green peppers. And piyaz is an indispensable salad near meatballs.
And I’d like to thank to Sophie at Sophies foodie files for passing her award on me. She’s so generously sharing her experiences and recipes with us in her blog. I’d like to share it with all of you. If you haven’t discovered her blog yet, go visit it or you miss a lot.