Seasoned Sour Meatballs (Juicy Meatballs with Vegetables) Recipe
Seasoned, juicy meatballs, one of the classic pot dishes of Turkish cuisine, are cooked with plenty of vegetables. This vegetable-based, nutritious and high-protein meal may be a good choice, especially for children who do not like meat. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 30 Min
Cook: 30 Min
| Ingredients for Meatball: | |||
| Minced Meat (Lamb And Beef Mixed) | 300 Grams | ||
| Dry Onion (Medium size) | 1 Head | ||
| Broken Rice (Ground) | 1 Half Cup | ||
| Parsley (Finely Chopped) | 1 Pinch | ||
| Black Pepper | 1 Tsp | ||
| Cumin | 1 Tsp | ||
| Fine Salt | 1 Half Tbsp | ||
| Carrot (Medium size) | 1 Qty | ||
| Pea (Boiled) | 1 Cup | ||
| Potatoes (Small-sized) | 1 Qty | ||
| Ingredients for Dressage: | |||
| Flour (Deletion) | 2 Tbsp | ||
| Egg Yolk | 1 Qty | ||
| Lemon Juice (Fresh-squeezed) | 1 Qty | ||
| Ingredients for Sauce: | |||
| Butter | 2 Tbsp | ||
| Chili Pepper | 1 Tsp (large) | ||
| Dried Mint | 1 Tsp | ||
Steps:
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Place your twice-ground, medium-fat mixed beef and lamb mince into a mixing bowl.
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Peel the onion and rub it on the fine side of the grater. If you wish, you can wash and drain the rice and add it to the minced meat along with the onion by rinsing it and thinning it (to prevent the meatballs from falling apart).
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Wash the parsley, chop it finely and add it to the meatball mixture along with salt and spices. Knead the meatball mixture thoroughly until it is combined, cover it and let it rest in the refrigerator for about 20 minutes.
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Meanwhile, peel and wash the potatoes and carrots. Chop them into cubes approximately the size of backgammon dice, making sure they are the same size.
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Boil 4-5 glasses of water in a deep pot by adding 1 teaspoon of salt. When the water boils, put it on low heat, add peas, carrots and potatoes and cook until the vegetables are half soft.
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Instead, you can use canned mixed garnishes if you have them on hand.
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While the vegetables are cooking, take out your rested meatball mixture. Sprinkle 2-3 spoons of flour on a wide flat tray or plate.
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Place the meatballs, which you have rolled into small marble-sized balls, onto the floured tray and shake them so that every part of the meatballs is coated in flour. Put the boiling vegetable broth on low heat, slowly add the meatballs from which you have sifted the excess flour, stir once and cook with the lid open.
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For the dressing, whisk the egg yolk, lemon juice and flour in a bowl until smooth. When the rice of the meatballs has lengthened and is cooked, take a ladle or two of the water from the dish, whisk and add it to the marinade and let the marinade cool.
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Add the whipped warm seasoning to the boiling food little by little and stir slowly. Take the food you cooked for about 1 minute off the heat and let it rest.
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During the service phase, if you wish, fry the chili peppers and mint in butter and serve your soups by garnishing them with this sauce. For a lighter presentation, you can serve it with lemon juice instead of butter sauce. Enjoy your meal!
45 Min
