Turkish - Meatballs
Source of Recipe
from wwr free newsletter
Recipe Introduction
Almost every culture on the planet has its own version of meatballs,
and the twice-cooked procedure used in Turkey gives their version a
unique taste and texture.
List of Ingredients
Turkish - Meatballs
1 lb (450 g) lean ground lamb or beef
1 medium onion, finely chopped
1/4 cup (60 ml) uncooked rice
Salt and freshly ground black pepper to taste
3 cups (750 ml) water
1 cup (250 ml) olive or vegetable oil
2 eggs, beaten
Combine the meat, onion, rice, and salt and pepper and mix thoroughly.
Form into meatballs about 1 inch (2.5 cm) in diameter. Bring the
water to a boil in a saucepan and add the meatballs. Reduce the heat
and simmer uncovered for 30 minutes, adding more water if necessary.
Remove the meatballs to a plate and discard the water. Heat the oil
to a temperature of 350F (180C), or until the surface shimmers. Dip
the meatballs into the beaten egg and deep fry for about 5 minutes,
turning as necessary, until browned on all sides. Drain on paper
towels and keep warm until served. These may be served on wooden
skewers. Makes about 16 meatballs.Recipe
|
|
member logon
