Sakarya Kazımpaşa meatballs
Ingredients
- 9,200 gGround beef
- 300 gWhite bread
- 150 gEgg
- 100 gPaprika
- 100 gSalt
- 50 gGround cumin
- 50 gGround black pepper
- 50 gGround allspice
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Ground beef92%
- White bread 3%
- Egg 2%
- Paprika 1%
- Salt 1%
- Ground allspice 1%
- Ground black pepper 1%
- Ground cumin 1%
Ingredients by weight, heaviest at the bottom.
Method
Mince the meat once and let it rest for 15 minutes.
15 minMix the ground pepper, cumin, black pepper, allspice and salt in a bowl.
Add the spice mix and the lightly dampened stale bread crumb to the meat and knead. Run the mixture through the machine once more, add the eggs and knead again.
Rest the meatball mixture in the fridge.
4 hShape the mixture into oval meatballs of about 40 g; a portion is 6 meatballs.
Grill the meatballs over embers, turning, until browned.
6 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1282 (Sakarya Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026