You’ll Love These Turkish Street Meatballs at Home Recipe (Quick & Juicy)

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats add fiber while crushed crackers are more economical.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and healthier, sour cream is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

Heat a cast iron pan on lower heat until really hot.

Season the cast iron pan with a few drops of oil using a napkin to make it more non-stick.

In a food processor, combine 1/3 of the crunchy Turkish bread and half of an onion.

Process until finely chopped and mixed.

Add 250 g of minced meat (beef or lamb) to the mixture.

Add 2 pinches of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of butter to the mixture.

Mix everything together until it clumps together and forms a paste-like consistency.

Wet your hands with water and form meatballs weighing about 30 g each.

Check the pan for sizzling and adjust the heat if necessary.

Add some onion to the pan to create a smell and increase non-stick qualities.

Add half of the micro (vegetable) and some tomatoes and peppers to the pan, seasoning with salt.

Cook the meatballs, turning them often to ensure even cooking.

If the meat looks dry, add a bit of butter on top of the meatballs and veggies.

After the first batch is done, place the second batch in the pan and swap the positions of the meatballs and veggies to enhance flavor.

Before finishing, add a bit of water to the pan to soak the bread in the juices.

Crush tomatoes and add them to the pan with onions and parsley for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens