Grilled Turkish meat balls – a delicious recipe with twice-ground lamb, onion juice, eggs, Salt, Freshly ground pepper, Oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the meat in a mixing bowl and add the onion juice, eggs, salt and pepper to taste.
2
Blend the meat mixture with the hands and shape it into 12 ovals of equal size.
3
Run a skewer lengthwise through the center of each meatball and arrange the meatballs on a baking sheet.
4
Brush all over with oil.
5
Prepare the toast and have it ready.
6
Combine the yogurt with the garlic and s alt to taste and set aside.
7
Melt the butter and keep it hot.
8
Grill the meat balls over charcoal or a gas grill (or under the broiler if you must) about five minutes, depending on the desired degree of doneness.
9
Turn them frequently so that they cook evenly.
10
Arrange the meat balls on toast and spoon equal amounts of the yogurt sauce over each serving.
11
Pour melted butter over each serving.
1215
kcal
Calories
90
g
Fat
5
g
Carbs
94
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 pounds twice-ground lamb, 1/4 cup onion juice (see note), 2 eggs, Salt, it desired, and more.
Yes, Grilled Turkish meat balls falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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