Uzunköprü grilled beef meatballs
Ingredients
- 1,000 gGround beef
- 100 gWhite bread
- 50 gOnion
- 1.5 gSalt
- 4 gBaking soda
- 8 gGround cumin
- 4 gGround black pepper
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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 beef86%
- White bread9%
- Onion 4%
- Ground cumin 1%
- Baking soda 0%
- Ground black pepper 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Trim the meat of sinew and cartilage. Rest it in the fridge for three days.
Pass the meat, stale bread crumb and onion through the mincer once. Rest the mixture in the fridge for one day.
Add the salt, bicarbonate, cumin and black pepper to the rested mince and pass it through the mincer again. Rest it one more day in the fridge.
Roll portions of about 50 g raw by hand and shape them about 15 mm thick.
Grill the meatballs over charcoal, turning constantly. Serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1777 (Uzunköprü Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026