LADY THIGH MEATBALL / KADINBUDU

FULL RECIPE FOR LADY THIGH MEATBALL

Ingredients

1 kg low fat ground beef
cup calrose rice
1 cup water
1 large onion
2 garlic cloves
3 tbsp grape-seed oil
1 tsp salt
2 tsp ground black pepper
1 tsp cumin
2 tbsp dried parsley (optional)
1 egg

For coating
cup flour
2 cups breadcrumbs
3 eggs

Cooking
2-3 cups grape-seed oil (or fine vegetable oil)

Directions

PREPARATION
Wash and drain the rice.
Pour 1 cup of water in a small saucepan, add tsp of salt and boil
Add the rice into boiling water cook for 15-20 minutes on low heat, until the rice is tender and the water is completely evaporated. Then set aside
For preparing the ground beef mixture:
Peel, wash, and dice the onion, place them in a pan
Add minced garlic cloves and 3 tbsp of grape-seed oil
Saut the onion and garlic for 3 to 4 minutes

Set aside 1/3 of the ground beef
Add 2/3 of the ground beef to onion-garlic mixture and stir-fry together for about 20 minutes until its colour turns to brown and it is reduced

ASSEMBLY:
In a large bowl, combine cooked rice and cooked ground beef.
Mix and let the mixture cool down to room temperature
Once the mixture cools down, add 1 tsp of salt, 2 tsp of ground black pepper, 1 tsp of cumin, 2 tbsp of dried parsley, 1/3 of raw ground beef, and the egg.
Knead the ingredients until they reach a dough-like consistency
Cover the mixture with a lid and place in the refrigerator for 30 minutes to 2 hours

FORMING AND COATING
Beat 3 eggs ans tsp salt in a bowl;
Pour cup of flour and 2 cups of breadcrumbs in separate flat plates
Take the meatball mixture out of the refrigerator
Using the meatball mixture, make big and oval patties as big as your palm.
First coat with flour, then dip into beaten egg, and finally coat with the breadcrumbs
Place the lady thighs into a container that has been lightly sprinkled with breadcrumbs.
If you have several meatball layers, place a parchment paper between the layers. Once all the meatballs are formed and coated, cover the container and keep in the refrigerator for 30 minutes before cooking.

Note: If you plan to cook the lady thigh meatballs later, you can keep them in the refrigerator for 1 to 2 days before cooking.

COOKING
Heat the oil in a large frying pan
Then fry the Lady thigh meatballs over medium heat for about 2 to 3 minutes each side. They will be crisp and golden in colour
Drain the fried Lady thigh meatballs on paper towel for 3 to 5 minutes before serving.
You can also cook them ahead of time and give a gentle reheat by putting them in a 350F oven for 5 to 10 minutes before serving.

SERVING
Combine the lady thighs with steamed vegetables, fires and desired sauces. Reward yourself by turning this simple meal into a feast
The harmony of crispy crust and tender-juicy texture inside will surprise you!
Will be addicted to these lady thighs!

Enjoy the menu of sultans!

Note: If you desire a fringed texture in the meatballs, you should coat the meatballs with whisked egg white and fry them immediately.

Serve the lady thigh meatballs warm as a main dish or cold as a lunch or picnic menu

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