Classic Turkish meatballs of ground beef kneaded with cumin and red pepper flakes, pan-fried until browned outside and juicy inside. High in protein; good hot or cold.
Ingredients
Instructions
- 1
Remove the crusts from the bread and crumble the crumb very finely in a food processor or by hand. Grate the onion and lightly squeeze out its juice; finely chop the parsley.
- 2
In a large bowl, knead the ground beef, breadcrumbs, onion, egg, parsley, cumin, black pepper, red pepper flakes and salt together for 5 minutes.
- 3
Cover the mixture and chill it in the fridge for 30 minutes.
- 4
With wet hands, take walnut-sized pieces and shape about 24 oval, slightly flattened meatballs.
- 5
Heat the sunflower oil in a large skillet over medium-high heat; fry the meatballs in two batches for 3-4 minutes per side until browned and cooked through.
- 6
Transfer to a plate lined with paper towels, rest for 1-2 minutes and serve 6 per person, hot.
Nutrition
Per serving
| Calories | 417 kcal |
|---|---|
| Protein | 28 g |
| Carbs | 13 g |
| Fat | 28 g |
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