Ingredients:
Half kg ground meat (to be minced 2 times)
1 tea glass of breadcrumbs or dry bread
1 tea glass of cold water
1 onion (grated, juice squeezed)
1 tablespoon of olive oil
1 teaspoon of sweet red pepper powder
1 teaspoon of black pepper
1 teaspoon of baking soda
1 teaspoon of cumin
1 teaspoon of salt
How to prepare:
Minced meat, (must be minced twice) grated, squeezed onion water and use onion in kneading bowl
We add breadcrumbs or dry powdered bread, spices, olive oil and water and knead well.
1st trick is to knead well, let’s knead for about 10 minutes.
Finally, let’s gather all the meatballs in our hands and quickly throw them into the kneading bowl.
We repeat this process 40 times as if we were throwing a ball. In this way, our meatballs become tighter.
2nd trick is to rest in the fridge for at least 2 hours, but if you have time, you can wait longer. It thickens as it waits because then we shape it (let’s make it thin by giving it a round shape and pressing it with the middle of our hand because it gathers while frying and cooks more easily when it is thin, so the inside does not stay raw) and cook it either in oil, in a toaster without oil (with its own oil) or on the grill and eat it with pleasure. Bon appetit and have a great time.
