Small grilled meatballs from Bursa, made with beef and lamb and rested for hours so they come out crusty outside and juicy inside; served with charred tomato and pepper. High in protein.
Ingredients
Instructions
- 1
Finely crumble the inside of the stale bread. Grate the onion and lightly drain off its juice.
- 2
Put the ground beef and lamb in a large bowl, add the onion, bread, baking soda, black pepper and salt and knead well for 10 minutes.
- 3
Cover and rest the mixture in the fridge for at least 4 hours, ideally overnight.
- 4
Take walnut-sized pieces and shape them into finger-length, slightly flattened oblong patties.
- 5
Char the tomatoes and green peppers on a hot grill or cast-iron pan for 8-10 minutes until the skins blacken.
- 6
Grill the meatballs over high heat for 3-4 minutes per side, until browned outside and juicy inside.
- 7
Serve hot with the charred tomatoes and peppers.
Nutrition
Per serving
| Calories | 422 kcal |
|---|---|
| Protein | 29 g |
| Carbs | 9 g |
| Fat | 31 g |
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