Turkish-style Sour Meatballs

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup rice, cooked 1/2 cup rice, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped 1/4 cup fresh mint, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Fresh mint leaves for garnish Fresh mint leaves for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, parsley, mint, cumin, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. 4.
   In a separate bowl, whisk together the tomato paste, lemon juice, and white vinegar. Pour the mixture into the pot with the meatballs.
5. 5.
   Add the beef or vegetable broth to the pot and bring to a boil. Reduce the heat to low and let simmer for 20-25 minutes, or until the meatballs are cooked through and tender.
6. 6.
   Serve the Ekşili köfte hot, garnished with fresh mint leaves. Enjoy with fluffy rice or warm bread.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If desired, you can also use a combination of ground beef and ground lamb for added flavor.
• Rice — Use long-grain rice for the best texture. Cook the rice according to package instructions before adding it to the meatball mixture.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the simmering process.
• Ekşili köfte tastes even better the next day as the flavors have a chance to meld together. Consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve Ekşili köfte hot, with a generous ladle of the tangy broth over the meatballs. Garnish with fresh mint leaves for a pop of color and added freshness. Accompany the dish with fluffy rice or warm bread to soak up the flavorful broth.

Presentation advice

Arrange the meatballs in a shallow serving dish, with the tangy broth poured over them. Sprinkle fresh mint leaves on top for an attractive presentation. Serve with a side of fluffy rice or warm bread on a separate plate.