Meatballs from the charcoal grill
Grind the spices in the mortar.
Pass the meat through the meat grinder, at least twice.
Chop the onion and squeeze it to remove the liquid.
Grate the garlic and add all the ingredients to the minced meat.
Knead very well by hand for ten minutes, cover and place in the refrigerator for 30 to 60 minutes.
Shape the meatballs and place them in the fridge overnight.
The next day grill them on the barbecue.
Barbecue, Mains, Meatballs, Soutzoukakia, Kiofte, Greek cooking, Tekirdag
1 kg minced beef
250 g minced lamb
3g freshly ground black pepper
16 grams of sea salt
4 g cumin (2 tsp)
½ cup breadcrumbs (70 g)
1 level tsp baking soda (baking soda)
1 large onion 150-180 g
2-3 cloves of garlic
1 tbsp lemon juice
1 tsp chili flakes (optional)