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Turkish Meatballs
An amazing recipe that ends in lamb meatballs with so much flavour.
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Course:
BBQ, Main Dish, Side Dish
Cuisine:
Turkish
Keyword:
Eggs, Lamb, Rice, Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
14
meatballs
Calories:
243
kcal
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Ingredients
Metric
Imperial
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:
243
kcal
|
Carbohydrates:
1
g
|
Protein:
9
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
29
mg
|
Sodium:
130
mg
|
Potassium:
129
mg
|
Fiber:
0.4
g
|
Sugar:
0.02
g