Tekirdağ Meatballs (Tekirdağ Köftesi)
1pound ground lamb
1 pound ground beef
1/2 cup bread crumbs
1 medium size onion, finely chopped
1 tbsp cumin
1 tbsp salt
3 cloves of garlic, minced
1/2 tsp baking soda
1 tsp ground black pepper
1/2 tsp paprika
1 tsp crushed pepper
1 tsp mint flakes
2 tbsp fine semolina
-Knead meat, bread crumbs, onion, garlic, cumin, and salt well in a bowl with your hands.
-Add baking soda, black pepper, paprika, crushed pepper (pepper flakes), and mint, and knead again.
-Finally add egg and semolina, and knead well for the last time.
-Cover with clear wrap and refrigerate over night.
-First wet your hands and then shape into oval-shaped meatballs. At meatball restaurants in Tekirdağ, meatballs are served in finger-shaped forms.
-If you’ll save them for later use, place meatballs in a plate, freeze, and then put them all in a bag. They are good for months in the freezer.
-You can barbecue or broil them, or fry them with a little bit oil in a frying pan. The choice is up to you.
–Tekirdağ Köftesi goes well with rice and tomato salad.