Vegetable Meatballs Recipe
I think you can guess how many types and how many times I have made meatballs. Yasin also ate most of them. In short, the number of meatballs we eat, including the ones we eat outside and in different cities, is quite high. Among so many meatballs, Yasin called it "the best meatballs I've ever eaten in my life". He doesn't make special comments for every dish, by the way, he doesn't choose food, so he usually says thank you. Look, think twice, I said this is a very assertive sentence, no, he really said that. After raising your expectations with this moment, let's move on to the tricks of our recipe.
As a matter of fact, there is no special trick to this meatball. It is enough to do exactly what needs to be done in each meatball. Lean ground beef should not be used, for example, because it is fried. Fatty ground beef works better for grilled meatballs. Meatball mortar should be kneaded until it is well mixed, the ingredients should not be mixed and left. In order for it to be cooked well, it should be fried in low-medium heat by increasing or decreasing the heat according to the situation.
More importantly, of course, is the quality of the meat used and the waiting time in the market. No matter how good the meat is, if it stays in the market for a long time, bacteria begin to grow in it, that is, the deterioration period begins. Although there is no perceptible difference in appearance and smell when raw, the taste and odor become uncomfortably bad as the number of bacteria increases with the effect of heat during/after cooking. If the meatball you made smells bad and you have to throw it away, look for the fault in the ground meat, not yourself, and if possible, do not buy it from the place where you bought it. Although some markets give confidence about meat (depending on the storage-waiting conditions), the quality of products sold open differs greatly from branch to branch. If you have time and need to deal with it, you can inform the place where you bought it via an e-mail.
Finally, you can prepare the bread crumbs or breadcrumbs that you will use in the recipe yourself at home.
- 400 g ground beef,
- 1 onion,
- 1 red pepper,
- 1 carrot,
- 2 tbsps canned corn,
- 2 tbsps canned peas,
- 1 handful of parsley, chopped finely,
- 1 egg,
- 2 tbsp breadcrumbs,
- 1 tsp black pepper,
- 1 tsp cumin,
- 1/4 cup vegetable oil for frying.
- Pulse onion, garlic, red pepper and carrot finely, sepeartely,
- In a deep bowl ground beef, onion, parsley, egg, bread crumbs, black pepper, cumin and salt and knead well,
- Add pepper, carrot, corn and peas and knead well,
- Make small sized balls and press with your palm,
- Heat vegetable oil in a large pan and fry meatballs both sides.