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By (user no longer on site)
over a year ago
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When i do this for my mates , they love it
Turkish meatballs
Ingredients (serves 6)
750 grams minced meat (lamb/mutton or beef, a mixture works well)
2 small onions, finely chopped or grated
2 slices of dry bread (without the crust)
1 whole egg
1 bunch of parsley
1 teaspoon cumin
3 teaspoons sea salt
Preparation
Fat for cooking (we recommend butter/ghee (not margarine), mixed with olive oil). Needless to say butter helps bring out the flavour. They don’t need to be deep fat fried, but do make sure there is plenty in the pan to allow the meatballs to sizzle!
Soak the slices of bread in water, until they’re properly sopping. Squeeze out excess water, and crumble the bread over the meat in a big bowl. (The bread can be omitted if you wish to avoid it). Then add in all the other ingredients, and knead well.
Scoop up egg sized pieces of the mixture, and roll them in your hand to shape them into short stubby fingers. Fry on a medium heat until nicely brown.
Serve hot with fresh bread, raw onions, salad and chillies. Rice goes down well as an accompaniment. Chilli sauce adds a touch of pazzazz, or tomato ketchup if you want to add a western touch. A blob of yoghurt on the side makes for an extra cool, refreshing dimension, or you could take this a step further and wash the meatballs down with ayran, the traditional Turkish drink, made of yoghurt, water, and salt (not unlike the Indian lassi)
Köfte are still scrummy gobbled up cold the next day, and so make perfect picnic fare
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By (user no longer on site)
over a year ago
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I make my own burgers, as I like them spicy.
If I were to make Italian meatballs then the mince mix will be something like this:
To about 2.5kg of mince, add the following:
1 egg
Half an onion
Oregano
Black Pepper
Tomato puree
Garlic
Parsley
Salt
Worcester Sauce
A glug of alcohol (I like to use Vodka)
Blend the lot into a fine paste, and mix well with the mince.
Shape into small balls, and fry in olive oil until browned.
Meanwhile, make a rich tomato sauce:
Fry some chopped garlic and chopped onions until golden.
Add a tin of chopped plum tomato and some tomato puree, a generous glug of red wine, a dash or two Worcester sauce, a glug of Balsamic Vinegar, simmer gently until the onions are soft.
Season with salt, pepper and parlsey to taste.
Plate up with a pile of spaghetti, meat ball, sauce on top, and sprinkle with some grated Parmasan cheese etc...
Eat and enjoy!  |
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By (user no longer on site) OP
over a year ago
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"I do mine with a 50/50 split of mince and chorizo sausage, lovely with pasta and a tomatoe and basil sauce nom nom nooom  "
Thanks Puss  do you just use the chorizo sausage and the mince only, or do you put other herbs and spices in too? xx |
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