Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 cup chopped fresh spinach
- 2 tbsp olive oil
Special equipment needed:
- Large mixing bowl
- Skillet or griddle
- Tongs
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, black pepper, cumin, paprika, and red pepper flakes. Mix well with your hands until all ingredients are evenly combined.
2. Add the chopped spinach to the mixture and mix well.
3. Form the mixture into small meatballs, about 1-2 inches in diameter.
4. Heat the olive oil in a skillet or griddle over medium-high heat.
5. Add the meatballs to the skillet and cook for 5-7 minutes on each side, or until browned and cooked through.
6. Serve hot with your choice of sides.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Frozen spinach can be used instead of fresh spinach.
Variations:
- Add chopped herbs such as parsley or cilantro to the meatball mixture for added flavor.
- Serve the meatballs with a tomato sauce or yogurt sauce.
Tips and tricks:
- Make sure to mix the meatball mixture well to ensure even distribution of ingredients.
- Use a non-stick skillet or griddle to prevent the meatballs from sticking.
- If the meatballs are not cooking through, lower the heat and cover the skillet to allow them to cook through without burning.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the meatballs in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the meatballs on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
- Serve the meatballs with a side of rice or quinoa.
- A side salad or roasted vegetables would also pair well with the meatballs.
Suggested side dishes:
- Rice or quinoa
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind it together.
- If the meatballs are too dry, add a little more milk to the mixture.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
- Store leftover meatballs in the refrigerator and consume within 3 days.
Food history:
İnegöl meatballs are a popular Turkish dish that originated in the town of İnegöl in the Bursa province.
Flavor profiles:
The meatballs are savory and slightly spicy, with a hint of cumin and paprika.
Serving suggestions:
Serve the meatballs as a main dish with your choice of sides.
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Region: Turkish