Inegol Meatballs

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Inegol Meatballs
Image: Sevda Andreeva
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05/10/2017
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Preparation40 min.
Cooking50 min.
Тotal90 min.
Servings4
"I can`t wait to share these absolutely fantastic meatballs from Turkish cuisine with you. They`re made with veal and lamb mince, aromatic spices and lemon juice."

Ingredients

  • veal mince - 2 lb (1 kg), twice ground
  • lamb mince - 17.5 oz (500 g), twice ground
  • water - 1/2 cup
  • onions - 1 head
  • garlic - 2 cloves
  • baking soda - 1 tbsp
  • lemon juice - 1 tbsp
  • cumin - 1 tsp
  • eggs - 1
  • bread - 2 slices, dry
  • salt - 1 tsp
  • black pepper - 1 tsp
measures

How to cook

In a deep container, mix together the mince with the bread slices (soaked in water and drained beforehand) and water and stir the mixture for 10 min.

Cover with foil to keep it fresh and put in the fridge for 24 hours.

The next morning, add the baking soda, mixed with the lemon juice, ground onions and garlic, as well as the rest of the spices, to the mixture.

Stir the mince another 10 min. Shape meatballs from it. Put the meatballs in the fridge and leave them there until the evening.

Take the meatballs out 10 min. before cooking them. Fry in a Teflon pan without oil or cook on a grill.

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