Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 cup Şalgam juice
- 1/4 cup honey
- 1 tbsp olive oil
Special equipment needed:
- Mixing bowl
- Baking sheet
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, salt, black pepper, cumin, and paprika. Mix well.
3. Shape the mixture into 1-inch meatballs and place them on a baking sheet.
4. Bake the meatballs for 15-20 minutes, or until cooked through.
5. In a skillet, heat olive oil over medium heat.
6. Add Şalgam juice and honey to the skillet and stir until well combined.
7. Add the cooked meatballs to the skillet and toss to coat them in the glaze.
8. Cook the meatballs in the glaze for 2-3 minutes, or until the glaze thickens and coats the meatballs.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 26g
Protein: 22g
Sodium: 670mg
Sugar: 19g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Milk can be substituted with almond milk or soy milk.
- Onion can be substituted with shallots or scallions.
- Şalgam juice can be substituted with pomegranate juice or grape juice.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add chopped parsley or cilantro to the meatball mixture for extra flavor.
- Use different spices, such as chili powder or coriander, to customize the meatballs to your taste.
- Serve the meatballs over rice or noodles for a complete meal.
Tips and tricks:
- To prevent the meatballs from sticking to the baking sheet, line it with parchment paper or lightly grease it with cooking spray.
- Use a cookie scoop or tablespoon to portion out the meatball mixture for even-sized meatballs.
- To make the glaze thicker, simmer it for a few extra minutes until it reaches the desired consistency.
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 microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the meatballs on a platter with toothpicks for easy serving.
Garnishes:
Garnish the meatballs with chopped parsley or cilantro for a pop of color.
Pairings:
Pair the meatballs with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted sweet potatoes
- Steamed broccoli
- Quinoa salad
Troubleshooting advice:
- If the meatballs are too dry, add a little more milk to the mixture.
- If the glaze is too thin, simmer it for a few extra minutes until it thickens.
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:
Şalgam is a traditional Turkish beverage made from fermented turnips and beets. It is often used as a marinade or glaze for meat dishes in Turkish cuisine.
Flavor profiles:
The Şalgam glaze adds a sweet and tangy flavor to the meatballs, while the spices add warmth and depth.
Serving suggestions:
Serve the meatballs as an appetizer or main dish.
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Region: Turkish