Ingredients with Measurements:
- 1 pound ground beef
- 1 cup cooked rice
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped onion
- 1/2 cup chopped dates
- 1/4 cup breadcrumbs
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ground beef, cooked rice, chopped parsley, mint, dill, cilantro, onion, dates, breadcrumbs, eggs, salt, black pepper, cumin, turmeric, cinnamon, nutmeg, and cardamom. Mix well until all ingredients are evenly distributed.
3. Line a baking sheet with parchment paper.
4. Using your hands, form the mixture into small oval-shaped meatballs, about 1 1/2 inches in length.
5. Place the meatballs on the prepared baking sheet, leaving a little space between each one.
6. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and lightly browned on the outside.
7. Remove the meatballs from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Quinoa or bulgur can be used instead of rice.
- Dried dates can be used instead of fresh dates.
Variations:
- Add chopped pistachios or almonds to the meatball mixture for added crunch.
- Serve the meatballs with a yogurt sauce or a tomato-based sauce.
- Make the meatballs smaller and serve them as an appetizer.
Tips and tricks:
- Make sure to chop the herbs and onions finely so that they are evenly distributed throughout the meatball mixture.
- If the mixture is too wet, add more breadcrumbs to help bind the meatballs together.
- To make the meatballs ahead of time, form them into balls and refrigerate them until ready to bake.
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 on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the meatballs on a platter with a sprinkle of chopped herbs and a few sliced dates on top.
Garnishes:
Chopped herbs, sliced dates, chopped nuts
Pairings:
- Serve the meatballs with a side of rice pilaf or roasted vegetables.
- Pair the meatballs with a glass of red wine or a cold beer.
Suggested side dishes:
- Rice pilaf
- Roasted vegetables
- Greek salad
Troubleshooting advice:
- If the meatballs are too dry, add a little more egg or a splash of milk to the mixture.
- If the meatballs are falling apart, add more breadcrumbs to help bind them together.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Tabriz Köftesi is a traditional meatball dish from the city of Tabriz in northwestern Iran. It is typically made with ground beef or lamb, rice, and a variety of fresh herbs and spices.
Flavor profiles:
The meatballs are savory and slightly spicy, with a hint of sweetness from the dates.
Serving suggestions:
Serve the meatballs as a main dish with a side of rice pilaf or roasted vegetables, or as an appetizer with a yogurt sauce or tomato-based sauce.
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Region: Turkish