Tekirdağ Meatball Recipe
Tekirdağ meatballs are the legendary, trademarked and wonderful taste of Tekirdağ. Another name for Tekirdağ meatballs is Hacıköylü meatballs.
Hacıköyü is a village in Hayrabolu district and the first person to make Tekirdağ meatballs and made his name known to the whole world is Hüseyin Ağa. Hüseyin Ağa started making meatballs in the 1910s, and the owner of the place, Mestan Özcan, branded these meatballs with what he learned from him.
Özcanlar Köfte, which has locations in Thrace and even in Istanbul, makes Tekirdağ meatballs into Tekirdağ meatballs. This beautiful meatball, which has many tips from choosing the meat to kneading and resting, is best eaten on site, but it is also possible to enjoy a similar taste at home.
Let's move on to the recipe then, thank you in advance.
- 200 grams of ground beef
- 1 small size onion
- 2 cloves of garlic
- 1 teaspoon semolina
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 1 teaspoon of red pepper powder
- 1 teaspoon cumin
- 1 pinch of salt
- 3 tablespoons oil (for frying)
- 3 tomatoes (for garnish )
- 6 green peppers ( for garnish)
- 1 medium bowl of tomato sauce (optional) (for garnish)
How to Make Tekirdağ Meatball Recipe?
- Take the minced meat in a deep bowl, grate the onion and grate the garlic on top.
- Add the spices and semolina and knead well.
- Let the meatball mixture you prepared rest in the refrigerator for about 2 hours.
- Tear off pieces of meatball mixture and stretch them into a cylindrical shape with your palm.
- Cut it into finger lengths with the help of a knife, add oil to a hot pan and cook the meatballs, both back and front.
- After the meatballs are cooked, fry the peppers and tomatoes in the remaining oil.
- Place the fried tomatoes, peppers and meatballs on a serving plate. Serve with sauce on the side.