Akcaabat Meatballs

Akçaabat meatballs, which offer a different taste in terms of preparation, have a special place among local dishes.

Akçaabat meatballs is the product prepared by cooling the uncooked meatball dough in a mold or after it is shaped by hand. Akçaabat meatballs are made from 100% Akçaabat beef. After the cut meat is rested for 24 hours, it is separated from the bones, the nerves are cleaned, the leftover meat is discarded, and all the residues that are not suitable for the shape are thrown away. Meat is cut into small pieces, stale bread, garlic, fresh tallow, salt are added and passed through the machine we call number one, kneaded, left for an hour and kneaded again. Kneading continues until the bread, meat, oil, garlic and salt are added. After the kneading process is finished, the shaping process begins. One meatball is shaped over 33 – 40 gr. After shaping, it is rested for 2 hours. It is served by cooking in stoves burned using charcoal in accordance with the standards. Meatballs are sold in kilograms (kg).

Distinctive Features:

The most important feature that distinguishes Akçaabat meatballs from other types of meatballs is that the meat used in the production of the meatballs in question is obtained from calves raised in the natural environment and in the highlands of the region, which has a unique phylloruga. It gives a different taste to the meatballs with the taste that the local herbs give to the meat on these animals. It is not possible to catch this flavor from the meat of animals coming from provinces outside the region.

It also adds a significant difference to the product in production technique and craftsmanship. During the preparation of the mixture, nothing is added other than the substances mentioned above. Cooking is carried out in charcoal-burning stoves. Roasted green peppers and tomatoes are used to complement the serving of Akçaabat meatballs. Preferably, it can be served with onion, potato chips and separately with piyaz and bulgur pilaf.