Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated onion
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1/4 cup olive oil
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, mix together ground beef, breadcrumbs, grated onion, egg, salt, black pepper, cumin, paprika, and red pepper flakes.
3. Add in chopped parsley, mint, and dill. Mix until well combined.
4. Form mixture into 1-inch meatballs.
5. Brush meatballs with olive oil.
6. Place meatballs on the grill and cook for 8-10 minutes, turning occasionally, until fully cooked and browned on all sides.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 8g
Protein: 20g
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chopped cilantro can be used instead of parsley, mint, and dill.
Variations:
- Add chopped garlic to the meat mixture for extra flavor.
- Serve meatballs with a side of tzatziki sauce.
- Make smaller meatballs and serve as an appetizer with toothpicks.
Tips and tricks:
- Make sure to preheat the grill before adding the meatballs.
- Brushing the meatballs with olive oil will help prevent them from sticking to the grill.
- Don't overwork the meat mixture when forming the meatballs to prevent them from becoming tough.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place meatballs in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve meatballs on a platter with a side of tzatziki sauce and garnish with chopped parsley.
Garnishes:
Chopped parsley, chopped cilantro, or chopped green onions.
Pairings:
- Grilled vegetables such as zucchini, eggplant, and bell peppers.
- A side of rice pilaf or couscous.
- A Greek salad.
Suggested side dishes:
- Tzatziki sauce
- Hummus
- Baba ganoush
Troubleshooting advice:
- If the meatballs are falling apart on the grill, try adding more breadcrumbs to the mixture to help bind them together.
- If the meatballs are too dry, try adding a little more olive oil 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.
- Keep raw meat separate from other ingredients and wash hands and surfaces thoroughly after handling raw meat.
Food history:
İnegöl meatballs are a popular Turkish dish named after the town of İnegöl in the Bursa province of Turkey. They are known for their unique blend of spices and herbs.
Flavor profiles:
Savory, slightly spicy, and herbaceous.
Serving suggestions:
Serve meatballs on a platter with a side of tzatziki sauce and grilled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish