Gluten-Free Turkish Meatballs

Instructions

1. Step 1

   Grate the onion, squeeze out and discard excess liquid, and place the onion in the mixing bowl. Add the chopped parsley and minced garlic.

   Ingredients used: 20.0 gr Flat-Leaf Parsley, 6.0 gr Garlic, 100.0 gr Onion

   Cookware: Box Grater, Chef Knife, cutting board, mixing bowl

2. Step 2

   Add the ground beef, egg, cumin, paprika, red pepper flakes, oregano, salt, and black pepper to the bowl.

   Ingredients used: 1.0 gr Dried Oregano, 1.0 piece Egg, 600.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 3.0 gr Paprika, 8.0 gr Salt, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: mixing bowl

3. Step 3

   Mix and knead gently until the seasonings are evenly distributed and the mixture becomes slightly tacky.

   Timer: 3 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Cover the bowl and refrigerate the mixture.

   Timer: 20 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Divide the mixture into 16 portions and shape each into a compact oval about 2 cm thick. Arrange them on the baking sheet.

   Cookware: baking sheet

6. Step 6

   Heat the olive oil in the large skillet over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large skillet

7. Step 7

   Cook the meatballs in batches without crowding, turning occasionally, until deeply browned and the centers reach 71°C.

   Timer: 10 min (fixed)

   Cookware: instant-read thermometer, large skillet, tongs

8. Step 8

   Transfer the cooked meatballs to a clean plate and rest briefly before serving.

   Timer: 3 min (fixed)

   Cookware: plate, tongs