Meat > Turkey > İnegöl

İnegöl Meatballs with Yogurt Sauce Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, grated
- 1 egg
- 1/2 cup breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup plain yogurt
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp flour
- 1 cup beef broth
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Large mixing bowl
- Skillet
- Whisk
- Measuring cups and spoons
- Wooden spoon
- Serving platter

Step-by-step instructions:

1. In a large mixing bowl, combine the ground beef, grated onion, egg, breadcrumbs, salt, black pepper, cumin, and paprika. Mix well with your hands.

2. Form the mixture into small meatballs, about 1 inch in diameter.

3. Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until browned on all sides.

4. Remove the meatballs from the skillet and set aside.

5. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly browned.

6. Gradually whisk in the beef broth, stirring constantly, until the sauce is smooth and thickened.

7. Return the meatballs to the skillet and simmer for 10-15 minutes, until cooked through and the sauce has thickened further.

8. In a small bowl, whisk together the yogurt and minced garlic.

9. Serve the meatballs on a platter, drizzled with the yogurt sauce and sprinkled with chopped parsley.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the meatballs and medium heat for making the sauce.
Serving size:
4 servings

Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 15g
Protein: 25g
Sodium: 800mg

Substitutions for ingredients:
Ground lamb or a combination of lamb and beef can be used instead of ground beef. Panko breadcrumbs can be used instead of regular breadcrumbs. Chicken broth can be used instead of beef broth.

Variations:
Add chopped fresh mint to the yogurt sauce for a refreshing twist. Serve the meatballs with a side of rice pilaf or roasted vegetables.

Tips and tricks:
To prevent the meatballs from sticking to the skillet, make sure the skillet is well-oiled before adding the meatballs. You can also use a non-stick skillet. If the sauce is too thick, add a little more beef broth to thin it out.

Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the meatballs, place them in a skillet with a little bit of water or beef broth and heat over medium heat until warmed through.

Presentation ideas:
Arrange the meatballs on a platter and drizzle the yogurt sauce over the top. Garnish with chopped parsley.

Garnishes:
Chopped parsley, chopped mint, or a sprinkle of paprika.

Pairings:
Serve the meatballs with a side of rice pilaf or roasted vegetables. A crisp green salad would also be a great accompaniment.

Suggested side dishes:
Rice pilaf, roasted vegetables, or a green salad.

Troubleshooting advice:
If the meatballs are falling apart, add a little more breadcrumbs to the mixture to help bind them together. If the sauce is too thin, whisk in a little more flour to thicken it.

Food safety advice:
Make sure the meatballs are cooked through and reach an internal temperature of 160°F to ensure they are safe to eat.

Food history:
İnegöl meatballs are a popular Turkish dish that originated in the town of İnegöl in the Bursa province. They are known for their unique blend of spices and are often served with a yogurt sauce.

Flavor profiles:
The meatballs are savory and slightly spicy, with a hint of cumin and paprika. The yogurt sauce is tangy and refreshing.

Serving suggestions:
Serve the meatballs on a platter with the yogurt sauce drizzled over the top. Garnish with chopped parsley and serve with a side of rice pilaf or roasted vegetables.

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Region: Turkish

Taste: Savory, Tangy, Herby, Spicy, Meaty