Grilled meat balls
Release Date: 03-08-2010
Making grilled meatballs is our family specialty :) Kitchen Secrets 2. Traditional BBQ PartyThose who come already know this :)
Now I will give you some secrets about making real grilled meatballs;
- There is absolutely no egg and parsley in grilled meatballs.
- Only veal or mutton meat is not used, a mixture of both must be used.
- The amount of bread should be kept to a minimum.
- Since it will be grilled, medium-fat ground beef should be preferred.
- Do not think that if I do not add bread or eggs, my meatballs will fall apart. Meatballs that are well kneaded and rested will definitely not fall apart on the grill.
Love…
Ingredients for Grilled Meatballs Recipe
- 500 g ground beef
- 1 small onion
- a slice of stale bread
- Cumin
- Black pepper
- Salt
How to Make Grilled Meatballs Recipe?
- Take the minced meat in a deep mixing bowl.
- Grate the onion and stale bread with the fine part of the grater.
- Add salt, pepper, onion and bread crumb to the minced meat and knead.
- Make a ball of kneaded minced meat and break off walnut-sized pieces.
- Lightly oil your hand and first form the piece you cut into a ball, then press it in your two palms to give it a meatball shape.
- Arrange the prepared meatballs on a large plate, cover them with cling film and let them rest in the refrigerator for 2-3 hours.
- Serve hot by cooking them on the grill.
The recipe you gave is a home-style ordinary meatball recipe :) Real meatballs are not made like that. I've made meatballs in the most royal places for 12 years, yes, now I will reveal them all, everyone can make meatballs now. (called internal fat) 1 grams of lamb cavity, 350 grams of veal cheek and 200 piece of stale bread together. Throw the mixed ground meat you have mined in the lower +150 part of your refrigerator and let it rest for 1 night. Meanwhile, chop 4 heads of onion finely the size of rice with a knife and pour it with plenty of water. wash it many times, let the bitterness go away, put it in the refrigerator and rest it in a plate for 1 night. Take a kilo of beef shank and boil it in a pressure cooker for 1.5-1 hours on low heat. You need to get bone broth (this bone broth you get is one of the tricks.) 3 day rested ground beef. Take the onions and onions from the refrigerator, mix them together and knead for 4 minutes into a glass of water 1 tablespoons of lemon juice 10 tablespoons of mineral soda 2 t Add a teaspoon of baking soda and mix, add half a glass of broth and knead the minced meat until it's like mud (don't be afraid to add it if the broth is less) Knead the minced meat well for another 4 minutes (make sure to use ocean salt) (ground black pepper is essential) It depends on me, because I don't like it too spicy, I spin the pepper from the mill for a maximum of 1-10 turns.. And the meatballs will rest for at least one more night in a container with a stretch film on top of it. The next day, after the coal is burned in the barbecue, cover a certain part of the coal with ash. It will be cooked both sides and back for 5 seconds each and then it will cook slowly in a low temperature place covered with ash 6 Do not cook for more than 40 minutes, enjoy it :)))
I'm going to read it as Mehmet, I'm curious about the recipe for the meatballs in Odabaşlar Köfteci. Do you have any idea about it, regards?
Hello, I came across your comment while I was searching for a meatball recipe on the internet. The taste of the meatballs I make myself do not match at all, sometimes they are very good, sometimes eh...
Best regards
An expatriate who lives far away.
Can't this meatball recipe be cooked in a pan?
You can cook it in a lightly oiled teflon pan or in a cast iron pan.
If you cannot stick Adana kebab in a bottle, you can prepare it as a meatball. Finely chop the ground beef, the peppers for the tomato paste, and knead with the meat, add salt and red ground pepper.
hello, how can I prevent the grilled meat from getting smaller, I'm ready, thank you
You buy it ready and it has soy in it because we
Add 1 gr of chicken breast mince to 100 kg of ground beef and see the change in the meatballs, but not much. 100 gr..
good luck with the meatballs I want, I cook it on the grill of the oven, it turns out narika
Friends, I want to make meatballs, can you give me a recipe for meatballs, actually I know, but experience is a must, thanks in advance to everyone
Thanks for your nice sharing…
I am newly married and did not know how to cook before getting married. I was trying to get help from my mother's recipes, recipe books, etc., until I discovered some kitchen secrets. You are amazing, what do I need to do, and what more can I ask for, delicious and practical, you are perfect..my follower..with love.
How much cumin, pepper, salt will be added? thx
Hello, I'm one of those who can't manage to make meatballs.. you can help me with spices in moderation. I'm making sogani grate and it's bitter, I don't know how to do it, help please
İ
You need to squeeze the juice of the grated onion well, since you do not squeeze it, it gives a bitter taste.
put the onion in the white cheesecloth and squeeze it well
I also tried this amazing dish and it was really delicious. :) But some I also used Isot chili / chili powder.
your hands are really beautiful. I haven't tried it, but I will for sure. Until this time, I used to add plenty of bread, parsley, eggs, onions and garlic to the meatballs.
Thank you Emel, I also make big hamburger meatballs, no matter how you look, they don't fall apart on the grill when you knead 100 grams well and let them rest. Love…
FIRST HELLO TO EVERYONE,
WHEN I READ THE RECIPES, I WANTED TO HAVE SALT IN THE SOUP AND SALT IN THE MEATBALLS.
SPECIALLY SPECIFIED, THE OTHERS EXCEPT THE FIRST RECIPES ARE NOT EVEN WORTH IT TO TASTE. Of course, according to me… THE RULE THAT THEY ARE UNCONTROLLED ALWAYS APPLIES.
I WOULD LIKE TO SHARE MY OWN SECRETS AS SOMEONE REALLY LOOKING AT MEATBALLS.
ACCORDING TO MY OWN FAIRS
1_THE BIGGEST MISTAKE MADE WHEN MAKING MEATBALLS TO BE MORE DELICIOUS SPICES ETC. IT IS MIXING THINGS. WE SOMETIMES DO THIS TO KEEP THE TASTE OF THE MEATBALL AT A PLACE WE EAT IT SO MUCH.
2_NEVER AND NEVER MIX TAIL FAT IN THE MEATBALLS. THERE ARE 4 REASONS FOR THIS.
– TAIL FAT CRISCHES (so to speak) WHEN IT BLASTS
– IT Aggravates the Taste of Meatballs.
– EVEN WORST, YOU FEEL THE TASTE OF OIL PLACED ON YOUR TASTE FOR A LONG TIME AFTER YOU EAT THE MEATBALL.
– TAIL OIL TO BE PLACED IN THE MEATBALL IS SOFT OIL, IT SOFTENS THE CONSISTENCE OF THE MEATBALL. IF YOU WANT TO PUT OIL THERE, PREFER RENAL BED OILS
3_NEVER MIX mutton with meatballs. mutton is VERY HEAVY, IT IS NEVER RECOMMENDED TO EAT.
4_NEVER MIX SPICES, ESPECIALLY CUMIN, BLACK PEPPER, RED PEPPER. WHEN BLASTED, THE SPICES ARE HEALTHY AND THEY LOOK OUT OF THEIR TRUE AROMA.
IF YOU ESPECIALLY LIKE CUMIN AND HOT, SERVE THE RED PEPPER WITH THE MEATBALL. MEATBALL HAS NOTHING TO DO WITH BLACK PEPPER. IF YOU ARE GOING TO EAT BLACK PEPPER, GO TO UNCLE MC AND EAT HAMBURGER MEATBALL.
SO HOW IT WILL BE :) LET'S COME TO OUR RECIPE AND SECRETS
FIRST, THE BEST MEATBALL MEAT IS NOT BEEF, BUT HEAVY(NEVER BIRTH) MEAT AND ITS MEAT AROUND THE RIB. ASK YOUR TRUSTED BUTCHER ESPECIALLY FOR HEIVE RIBS. IF YOU DON'T TRUST, WHAT DO YOU DO IN THAT BUTCHER anyway :) IF YOU CAN FIND THIS MEAT, YOU DON'T NEED TO PUT OIL ALSO.
IF YOU ARE USING BEEF, YOU CAN ADD UP TO 150-200 GR OF RENAL BED OILS TO YOUR WEIGHT.
LET'S COME TO OUR RECIPE NOW
FOR GRILL PAN
-800 GR HEIVEN RIBS ROLL 200 GR LAMB RIBS
-THICK ENOUGH SALT – NOT BILLUR SALT.
-QUARTER BREAD
-1 HEAD OF GEDED ONION MEDIUM SIZE.
FOR BARGAIN
-800 GR HEIVEN RIBS ROLL 200 GR LAMB RIBS
-200 GR RENAL BED OIL
- ENFORCE THE THICK SALT
-QUARTER BREAD
-1 HEAD OF GEDED ONION MEDIUM SIZE.
IF POSSIBLE, MAKE THEM DIRECTLY IN THE MICKEN MAIN (this is one of the secrets of street meatball sellers. They grind all the ingredients in the machine).
TURN IT INTO MEATBALLS AND KEEP IN THE CUPBOARD FOR 1 NIGHT FRY AND SERVE. HERE IS A REAL STOMACH-FRIENDLY NUTRITIVE AND SUPER DELICIOUS TURKISH MEATBALL FOR YOU.
One last secret:
The temperature of your meatball mortar should be around +4 C degrees. As the temperature rises, your meatballs become crunchy and become muddy if the temperature rises further. never let this happen
The enemy of the stomach is black pepper, no matter what you put in the meatballs, you will not get heartburn. It is black pepper that causes heartburn.
Ladies, I copied you, thank you for preparing meatballs for my wife and children.
The recipe for meatballs is good, but the missing beef will be 90%, and the mutton will be 10%. Also, garlic will be put in it. Tail fat, which tastes great; All meatballs will be at the beginning of the grill until they are cooked and will be circulated on the grill from time to time. Try it and you will see the difference.
I'll definitely try it, it's intrigued.
One more thing;
Don't forget to add some thyme, 3-4 cloves of garlic and a little bit of carb. Maybe in allspice.
However, no matter how high quality materials you use, you cannot catch the taste of any street meatball restaurant. As for the reason;
If you pay attention, almost no oil is sold, including in big markets, butchers. Where does this oil go. Restaurants, meatball shops, kebab shops collect the oil at the slaughterhouse stage.
At least 350-500 grams of fat is added to a kilo of ground meatballs.
Of course, a charcoal grill.
Bon Appetit.
Bulgur works for what it is, it's the first time I've heard it
Some meatball makers use bulgur and some use zero size semolina. The reason is that it gives the meatballs a elastic effect. Squeeze the meatballs and let them go back to their original shape. You can understand this when you bite the meatballs that are made at home.
By the way, let me give you a grilled meatball recipe.
( 8 persons )
–700 gr. ground mutton
–400 gr. ground beef
–350 gr. lard (sheep)
–50-60 gr. bulgur for making meatballs.
-2 medium onions
-3 medium garlic cloves
– enough salt (4-5 teaspoons)
– black pepper (3 teaspoons full)
– cumin (3 teaspoons)
– 2 small eggs
-half dry bread (crumb well in a food processor)
– 1 tablespoon of sunflower oil
–1/3 cup of milk (optionally smells of garlic) ONE-third of a cup of tea
CONSTRUCTION (I will write only the important parts)
If you remove the onions from the robot with a knife, it will release the water and prevent the ground meat from sticking.
After boiling and cooling the bulgur, grind it in the robot.
Also, don't throw too much bread.
Since many houses do not have a meat grinder, grate the lard and add it to the mortar.
Knead all the ingredients for a long time, wait for 2-3 hours before shaping, do not add too many spices, the measurements I give are enough. It does not disturb the stomach, it does not cause a burning effect during cooking. After shaping, knead for 2-3 hours
cook the meatballs on the grill at normal temperature, turn them liberally
Grilled tomatoes and peppers on the side and serve with rice, then you will get tired of giving recipes :))
ENJOY YOUR MEAL
Ms. Nilay
Mix the red pepper flakes that you will add to the meatballs in a cup of water and add it to the ground meat as it is with the water. This water will prevent your meatballs from becoming dry.
ALSO; If you let the meatballs rest for about a day rather than 2-3 hours, it will be more delicious. After this day, make sure to make it with your hands with olive oil. Bon appetit.
hi, i have a 6-month-old son, when i was pregnant, my stomach hurt a lot. my doctor gave me a renin tablet first, I managed it for a while, but in the last months it got worse, when I went to the control, he prescribed a medicine called pulset, thank god I didn't have any stomach pain until the birth, if you want, ask your doctor and use lunch, get well soon God save you
Ice cream is good for heartburn for a while. So it was for me. I ate it even when it was snowing. It was so effective.
can anyone help me i am pregnant and i can't eat anything with hot spicy tomato paste onion garlic
Hi Sibel, I recommend you to try yoghurt juice first (it cuts off yoghurt immediately when you drink it) but if it doesn't work, make sure to consult your doctor. A pregnant friend of mine had the same problem, and the doctor gave her medicine, so even if you're pregnant, there are medicines that don't cause any problems. love.
do not eat too much. especially 2 hours before going to bed. Drink 1 teaspoon of black seed oil in the morning and evening, 1 hour before a meal. Look, you'll see, the problem will be solved.
It tastes better when we let the meatballs rest.
In my problem with meatballs, I either add less spices or I couldn't find a middle ground :) How much cumin and black pepper do you put in 500 gr ground beef?
Thanks, I was wondering about grilled meatballs too. I used to lay eggs, I won't anymore. I would have a question for the resting process, if we don't have time, will it fall apart?
Dear basil, if you knead it very well, it will not fall apart, but if you rest it for 1-2 hours, it will be great.
I will definitely heed these warnings. I'm a mediocre person when it comes to meatballs and french fries, but I cook well :)
I don't know why my meatballs are dry when fried. My mother puts a lot of bread on it, so I do it as I see it, is that why it's dry?
Dear kanne, if you follow the tricks I mentioned at the beginning of the article, I'm sure they will be delicious. If you can't cook your meatballs on the grill, I would definitely recommend using oily Teflon. I will write about how to fry potatoes soon. Love…
I am one of those who taste this beautiful meatball
my dear, good luck to your hands
Sevgiler