These Turkish Meatballs
were a doddle to make but tasted quite special. Result!
Ingredients:
Mince – a mix of ground lamb and beef (try to make sure
you include some lamb – this adds depth of flavour) – I had about 2 pounds or 1
kilo of meat in total
2 small onions – grated
2 slices of dry bread (moistened with water)
1 egg
Chopped parsley – a good handful
1 teaspoon of cumin powder
3 teaspoons of salt
Lots of ground black pepper
Just mix all that lot up so it is well mixed but not
gooey. I did it by hand using disposable
gloves – only because it kept my hands clean.
Then roll the mix into little sausage shaped meatballs –
I find this easier to do if you moisten your hands/gloves first.
Leave your meatballs to rest in the fridge for at least
an hour before cooking them. I had made
quite a lot of meatballs so I put some into the freezer with plastic between
them – they cooked up just fine a couple of weeks later.
To cook your meatballs just fry them in a mix of butter
and oil. I served the kofte with 2
sauces. One was a mix of chilli sauce
and tomato sauce (ketchup). The other
was a mix of mustard, mayo and limoncello.
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