İnegöl-Style Beef and Lamb Meatballs

Instructions

1. Step 1

   Finely grate the onion into a mixing bowl.

   Ingredients used: 1.0 piece Onion

   Cookware: Box Grater, mixing bowl

2. Step 2

   Add the ground beef, ground lamb, baking soda, and salt. Knead firmly for about 5 minutes, until the mixture is uniform, tacky, and holds together.

   Timer: 5 min (fixed)

   Ingredients used: 5.0 gr Baking Soda, 5.0 gr Fine Salt, 350.0 gr Ground Beef, 150.0 gr Ground Lamb

   Cookware: mixing bowl

3. Step 3

   Cover the bowl and refrigerate the mixture at 4°C or below for 2 hours.

   Timer: 120 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Divide the chilled mixture into 16 equal portions and shape each into a short, slightly flattened cylinder. Arrange them on a tray.

   Timer: 10 min (fixed)

   Cookware: tray

5. Step 5

   Coat a large nonstick skillet with the neutral oil and heat it over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: nonstick skillet

6. Step 6

   Cook the meatballs in two uncrowded batches, turning several times, for about 8 minutes per batch. Confirm that the centers reach at least 71°C before serving.

   Timer: 16 min (fixed)

   Cookware: instant-read thermometer, nonstick skillet, tongs