Butcher Meatball Recipe
Butcher's meatball recipe is one of the most popular meatball recipes in our country, surrounded by meatballs on all four sides. Although the recipe varies from region to region and from master to master, what is important is the quality of the minced meat used in the meatball mixture, its fat content and the number of turns it is ground. While beef and mutton, which have a fat content of 20%, can be used as a mixture, beef breast meat, whose fat content remains constant, can also be used on its own.
Bread soaked in milk added to the minced meat mixture not only increases the flavor of the meatballs but also provides softness, and does not make the palate feel the fat content added to the minced meat mixture. The added spice blend adds flavor. Baking soda helps you make juicy and soft meatballs.
- 500 grams of ground beef
- 250 grams of lamb breast minced meat
- 1 medium sized onion
- 1 egg _
- 2 slices of stale bread (soaked in milk)
- 1/2 cup olive oil
- 1 teaspoon meatball spring
- 1 teaspoon of thyme
- 1 teaspoon of red pepper powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 2 teaspoons of salt
- 1/2 teaspoon baking soda
How to Make Butcher Meatball Recipe?
- Grate the onion and drain its water.
- In a large mixing bowl, mix the drained onion, minced meat, egg, spices, olive oil and milk-soaked bread.
- After kneading it well for about 10 minutes, stretch it and leave it to rest in the refrigerator overnight.
- Shape your rested and tender meatball mixture with your hands and place it on a tray.
- Cook upside down in a pre-heated cast iron pan with grill marks, over low heat.
- Share it with your loved ones with the sauce and garnishes you desire.