Sausage Meatballs Recipe

Hello Dear Friends,

The first recipe of the week is a delicious meatball recipe that you will all love at home. The best thing about this meatball is that it tastes like sausage. It is truly exquisite with its oil, water and taste it leaves on your palate. When I went to Kayseri, I learned that instead of buying sausage from outside, many people prepare their own sausages, especially after the feast of sacrifice. This recipe will be very useful for the upcoming Eid-al-Adha.

If you wrap the meatballs and put them in the freezer after you prepare them, you can take them out and cook them by slicing within 6 months. Resting your sausage meatballs in the refrigerator for 12-24 hours will be much more delicious with ground beef and spices.

For its service, I recommend you to use especially toasted bread, green cheese and capia pepper.

You can also add 1 teaspoon of powdered fenugreek, 1 tiny pinch of powdered cinnamon and powdered cloves according to your taste.

Love…

Ingredients for Sausage Meatballs Recipe

• 400 g lean ground beef (double shot)
• 100 g tallow (beef tallow)
• 1 teaspoon of ground red pepper
• 1 teaspoon hot red chili powder
• half a teaspoon of cumin
• 1 pinch of black pepper
• 1 small pinch of allspice
• 2 cloves of garlic
• 1 sweet spice salt

How to Make Sucuk Meatballs Recipe?

1. Along with the minced meat, take the tallow at the butcher's.
2. Crush the garlic into a puree.
3. Take the minced meat, spices and garlic into the mixing bowl and knead well.
4. Put the gathered minced meat on the cling film that you laid on the counter and spread it lightly.
5. Then wrap it with a stretch so that it is a 5 cm roll. Close by squeezing the stretch by turning the edges.
6. Rest the roll you prepared in this way in the refrigerator for 12 hours.
7. Take it out of the fridge before cooking and slice into 1 cm thick slices.
8. Serve on a cast iron grill or in a non-oiled Teflon frying pan by frying them on both sides.