Butcher's Meatballs
After a week full of activities, as you know, we made a small escape to Karasu. When the holiday intervened, I could neither write an article nor add a photo about the 3 beautiful events I attended.
The first event I will talk about was the Golden Horn Shipyard and Maiden's Tower tour, which we attended as the guest of İDO. This trip, attended by about 40 people from FF and blogs, first made us know about the water taxi. We were taken from Beşiktaş pier by sea taxi and set out for Haliç Shipyard. During our shipyard tour, we had the opportunity to visit Nihal Gündüz's photography exhibition titled “Inhabitants of the Golden Horn Shipyard”. I recommend you not to miss this wonderful exhibition.
After having a delicious lunch at the social facility of the shipyard, we made a small Bosphorus tour and went to the Maiden's Tower and sipped our coffee. Even touching the inner walls of the tower makes you feel like you are on a journey of hundreds of years.
As we were leaving the Maiden's Tower, IDO gave us a compass as a souvenir of this trip :) We were very pleased with the close attention of IDO officials and their detailed and sincere answers to every question we asked.
The comfort of the sea taxi is addictive :) You can find the photos of the trip at the bottom of the article. Thanks again to everyone involved :)
I know, I told about my trip for a long time :) Now it's time for the Butcher Meatball recipe. Butcher's meatballs came out of my mother's dexterous hands. My wife, who burned the barbecue, cooked it for us. The salad next to the meatballs I posted earlier spoon salad. My dear friend Sinem prepared the rice with vermicelli. Well, if you say what did you do, I took a vacation and took a lot of photos :)
My final note is that if you are going to grill your meatballs, do not add parsley and bread crumbs. Love…
Ingredients for Butcher Meatballs Recipe
- 750 g ground beef
- 3 medium onion
- black pepper
- cumin
- salt
- 2 cloves of garlic optional
(If you are going to make it in a pan, not on the grill, you can add parsley and 3 pieces of stale bread)
Fabrication:
- Take the minced meat in a large mixing bowl.
- Peel and grate the onions and squeeze out the juice.
- Add grated onion, spices and (or bread crumbs, chopped parsley if you are going to cook it in a pan) on the ground meat and knead well.
- Take some large pieces of walnut, roll them in your hand and shape them by pressing a little in your palm.
- Serve it by cooking it on the barbecue side and back.
bon appetit everyone…
Garlic is not pleasant at all, I do not recommend it.
Well, I put parsley, but they burned, it wasn't good :( I wonder where did you go wrong
We bought butcher's meatballs, put them in the freezer, we take them out from time to time and eat them. It's been 20 days, is there a problem if we eat them all the time?
If you keep it in the freezer all the time and do not defrost all the meat every time you take it out, there is no problem.
Since Eggs are Inside, Meatballs Have 3 Days in Deterioration Time, But Meatballs Without Eggs Will Have 6 7 Months Longer Life By Putting Meatballs Into Difreeze Again, Because Meat Does Not Bacterize As Quickly As Chicken;)
HELLO FRIENDS SEMİH BİLADER I AM THE BUTCHER OF YEARS I AGREE WITH YOU IF YOU CAN ADD SOME MILK CORRECTLY, IT WOULD LIKE BETTER.
Sir, I have been a butcher for years, I did not see butcher's meatballs in the given recipe. So I'm wrong, I've been selling something other than butcher meatballs to my customers over the years.
Sir, butcher's meatballs are made like this, especially from beef ribs, 750 gr or 500 gr mince is taken, I say again, take it twice from the ribs and clean the nerves as much as possible. Do not grate 1 onion, cut it in small pieces by hand, add it to the minced meat 2. I say for 500 gr meatballs, 4 or 3 teaspoons Salt 4 teaspoons of thyme 2 teaspoons of black pepper and chili pepper and knead the wrist, the more you knead, the better it will be. Let's come to the main point of the butcher meatball, the indispensable thing of the butcher meatball is the bay leaf. Add 500 teaspoons to my gr. When all these processes are finished, keep it in the refrigerator for at least 2 hours, it will be more delicious on the barbecue, but you can cook it in the pan, enjoy
I heard about using bay leaf in meatballs from you for the first time and it added an incredible taste. thanks.
You know the job. Really, the bay leaf is very good. Congratulations.
thank you very much
DON'T TRY IT, I JUST SAID I AM THE BUTCHER OF YEARS! SOMETHING WORTH IT HAPPENED!!!
In my opinion, it was very good. The bay leaf, which is really the trick, provided a good harmony. I believed he was the butcher of the years. Maybe there is something wrong with your build. For example, I wonder if you forgot to knead, since you criticize it so badly, there is a big deficiency.
Hello. I use the recipes you publish on the site very often and I like them very much. I have only one request from you. Maybe I'm still new to the kitchen so I can't guess. Can you write next to the recipe for how many people the recipes you give are for? Thank you very much, I wish you success..