Turkish Meatballs are a grilled meat patty. They are Turkeys national favourite and the single most popular dish prepared with ground lamb. I serve these as a main dish and as a side dish and either pan fried or on the bbq. Change the flavour to your preference by adding chillies and or paprika, cayenne.
Turkish Meatballs
An amazing recipe that ends in lamb meatballs with so much flavour.
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Servings: 14 meatballs
Calories: 243kcal
Ingredients
- 1 lb ground lamb
- 1 medium onion finely chopped
- 1/4 cup rice
- 3 cups water
- 1 cup vegetable oil
- 2 large eggs beaten, free range
- salt
Instructions
- Combine the meat, onion, rice, and salt and pepper and mix thoroughly.1 lb ground lamb, 1 medium onion, 1/4 cup rice, salt
- Form into meatballs about 1 inch (2.5 cm) in diameter.
- Bring the water to a boil in a saucepan and add the meatballs.3 cups water
- 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.2 large eggs, 1 cup vegetable oil
- Drain on paper towels and keep warm until served.
Nutrition
Calories: 243kcal | Carbohydrates: 1g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 29mg | Sodium: 130mg | Potassium: 129mg | Fiber: 0.4g | Sugar: 0.02g