İnegöl Meatballs ( turkey )
2 lb ground meat (%20 lamb and %80 beef)
1 1/2 tbsp baking soda
1 tbsp salt
1 onion, grated
-Knead groundmeat well with salt and baking soda. Cover and put in the fridge and let rest for one full day.
-Next day, 2-3 hours before cooking add grated onion and mix well. Put back in the fridge and let rest until it’s time to cook.
-Take walnut-size pieces of ground meat and roll into small balls, and press slightly in between your palms, or give it a fat finger shape.
-You can either throw them on the grill, or broil them until cooked on one side and then flip them over, or cook them on a non-stick pan on both sides on medium with no oil.
-Use as many as you need. The rest can be placed on a flat surface, a plate or a tray–they should not touch each other, and then put in the freezer for a couple of hours. Once frozen, you can take them off the plate and put in a freezer bag and back in the freezer for future use.