Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1/2 cup chicken broth
- 1 tbsp tomato paste
- 1 tbsp olive oil
- Salt and pepper, to taste
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, black pepper, cumin, paprika, cinnamon, allspice, and nutmeg. Mix well until all ingredients are evenly distributed.
3. Form the mixture into small meatballs, about 1-2 inches in diameter.
4. Place the meatballs on a baking sheet and bake in the preheated oven for 20-25 minutes, or until cooked through.
5. While the meatballs are baking, prepare the roasted red pepper sauce. In a blender or food processor, combine the roasted red peppers, chicken broth, tomato paste, olive oil, salt, and pepper. Blend until smooth.
6. Transfer the sauce to a small saucepan and heat over medium heat until warmed through.
7. Serve the meatballs with the roasted red pepper sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes about 20-24 meatballs, serving size may vary.
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 6g
- Protein: 9g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Chicken broth can be substituted with vegetable broth or water.
- Olive oil can be substituted with vegetable oil or canola oil.
Variations:
- Add chopped fresh parsley or cilantro to the meatball mixture for added flavor.
- Add a pinch of red pepper flakes to the roasted red pepper sauce for a spicy kick.
- Serve the meatballs with a side of rice or couscous.
Tips and tricks:
- To prevent the meatballs from sticking to the baking sheet, lightly grease the sheet with cooking spray or oil.
- To make the meatballs ahead of time, form them into balls and refrigerate until ready to bake.
- To make the roasted red pepper sauce ahead of time, blend the ingredients together and store in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the meatballs, place them in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until warmed through.
- To reheat the sauce, heat it in a small saucepan over medium heat until warmed through.
Presentation ideas:
- Serve the meatballs on a platter with the roasted red pepper sauce drizzled on top.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve with a side of rice or couscous.
Suggested side dishes:
- Rice
- Couscous
- Roasted vegetables
Troubleshooting advice:
- If the meatballs are too dry, add a little more milk to the mixture.
- If the roasted red pepper sauce is too thick, add a little more chicken broth to thin it out.
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 and sauce in the refrigerator for up to 3 days.
Food history:
- Harput is a city in eastern Turkey known for its cuisine, particularly its meat dishes.
Flavor profiles:
- The meatballs are seasoned with warm spices like cumin, cinnamon, and allspice, giving them a slightly sweet and savory flavor.
- The roasted red pepper sauce is slightly sweet and tangy, with a smoky flavor from the roasted peppers.
Serving suggestions:
- Serve the meatballs and sauce with a side of rice or couscous for a complete meal.
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Region: Turkish