İnegöl Meatball Recipe

Of course, İnegöl meatballs, whose name dates back to Bursa's İnegöl district and historical Bulgarian immigrants, have secrets of taste. In the meatball recipe, which does not use breadcrumbs or eggs, spices are used that are minimal and concise so as not to overpower the taste of the meat, and baking soda, which provides a rubbery consistency and fluffy appearance.

There are a few more points, let's learn them during the application. Meatballs, blarney and must for dinner.

A small note: By the way, these delicious meatballs are actually prepared in round shapes in most places, including their origin, İnegöl.

We share our video recipe below, we hope it will inspire your pleasant tables, bon appetit!

How to Make İnegöl Meatball Recipe?

• Place 800 grams of beef breast and 200 grams of medium-fat lamb mince into a mixing bowl.
• Add 2 grated onions, 1 teaspoon of salt and baking soda to the minced meat and knead well for about 10-15 minutes until the mixture reaches a paste consistency.
• Cover the meatball mixture you prepared and keep it in the refrigerator for at least 3 hours.
• Before cooking, take the meatball mixture out of the fridge, put baking paper on it and roll it into a rectangle with a rolling pin.
• Remove the baking paper and cut long thin rectangles with the help of a sharp knife.
• Fry upside down in a hot pan over medium heat.
• Then you can serve it hot. Bon appetit!