Hat Meatball Recipe

SERVES HOW MANY

for 6 people

PREPARATION TIME

15 minutes

COOKING TIME

30 minutes

Everything becomes more beautiful the more you share it. Happiness, life, and most of all food... You can't find the taste of the huge tables set, the dishes and desserts whose taste increases as you share them, anywhere else. Here is another one of those wonderful recipes whose taste increases when shared! The hated meatball recipe, which is different from the classic meatballs and is equally delicious, is coming to your tables. Its difference lies in the ingredients used in the delicious sweet potato puree and meatball mixture.

It cooks without drying out, thanks to the use of onion juice. It gets its delicious flavor from barbecue sauce. It is mixed with plenty of spices and placed one by one in muffin molds that we always use to bake cakes. After baking in the oven, it combines with the smooth sweet potato puree and bakes again. It comes out of the oven and the hat meatballs are ready to be one of the most delicious meatballs you've ever tried! Now it's time to share this flavor! Thank you in advance.

Ingredients for Hat Meatballs Recipe

For the Meatballs:

1 grated onion ( squeeze the juice and set aside)
2 cloves of garlic
650 grams of ground beef
1 egg _
4 tablespoons bread crumbs
Juice of 1 onion
3 tablespoons barbecue sauce
1 teaspoon of salt
1 teaspoon cumin
2-3 sprigs of fresh thyme

For the Porridge:

2 sweet potatoes ( boiled)
1 egg _
3 tablespoons of cream
4 tablespoons grated parmesan cheese
1 teaspoon black pepper
1 teaspoon of salt

For the above:

4 tablespoons barbecue sauce
2-3 sprigs of fresh thyme

How to Make Hat Meatball Recipe?

Peel the sweet potatoes, cut them into cubes and boil them until they are soft.
To prepare the meatballs; Heat the oil in a pan and sauté the grated onion and garlic. Remove from the stove and let it cool.
In a large bowl, combine the minced meat, egg, sautéed onion and garlic, bread crumbs, onion juice, barbecue sauce, salt, black pepper, cumin and fresh thyme and knead until all the ingredients are mixed together.
Grease the muffin mold with liquid oil and set the oven to 180 degrees.
Take pieces of the minced meat mixture you prepared, roll them and place them in the muffin mold to fill them completely.
Bake the meatballs in the heated oven for about 20 minutes.
Add eggs, cream, grated parmesan cheese, salt and black pepper to the boiled and slightly warm sweet potatoes and blend them until you get a smooth consistency. Put the sweet potato puree you have prepared into a piping bag. Keep the meatballs in the refrigerator while they cook.
After 20 minutes, remove the cooked meatballs from the oven and shape and squeeze the sweet potato puree you prepared onto the meatballs.
Bake in the oven like this for another 15 minutes.
Place the hat meatballs on a serving plate. Serve with barbecue sauce and fresh thyme leaves sprinkled on top.