Spicy and juicy Turkish meatballs from scratch. You can use the same recipe to make hamburgers.
Prep Time:8 hours
Cook Time:20 minutes
Total Time:8 hours 20 minutes
Yield:50 meatballs 1x
2 pounds ground beef, 80% lean
½ cup breadcrumbs
2 onions, finely diced and excessive juice removed
4 cloves garlic, mashed (optional)
1 teaspoon baking soda
¼ cup water
1 teaspoon lemon juice
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon chili powder, optional
1 teaspoon red pepper flakes or Aleppo pepper, optional
1 teaspoon dried thyme
1 and 1/2 teaspoon salt
In a large bowl, combine ground beef, breadcrumbs, finely diced onion and mashed garlic.
Add in the spices.
In a small bowl, mix baking soda, water and lemon juice. Pour this into the ground beef mixture. Mix well with your hand. Knead it for 5 minutes so that everything is combined well.
Cover and let it sit in the refrigerator overnight or at least 2-3 hours.
Roll them into meatballs.
Brush a cast iron pan with little oil and heat it. Cook the meatballs over the higest heat, flipping them over so that all sides are slightly cooked. Bring it to the lowest and continue cooking until done for about 10 minutes, shaking the pan or flipping them over occasionally. Cook the meatballs in batches until they finish or save some to freeze.
If you can’t find 80% lean beef, use a mixture of lamb and beef (50% lamb, 50% beef).
Prep time includes waiting the meatballs in the refrigerator.