MasterChef recipe for grilled meatballs

Grilled meatballs, known as 'mangal'da köfte' in Turkish, are a beloved summer dish, celebrated for their slightly crispy exterior and juicy, tender interior. This recipe promises to bring that sought-after flavor to home kitchens with a few key techniques.

The preparation begins with selecting the right minced meat. The recipe calls for 1 kilogram of minced meat, to which finely grated onion, minced garlic, breadcrumbs, and water are added. A blend of spices, including thyme, red pepper flakes, black pepper, and cumin, along with salt, seasons the mixture. The key to tender meatballs lies in thorough kneading, which should last about 8-10 minutes, ensuring all ingredients are well incorporated.

After kneading, the meat mixture is shaped into walnut-sized portions, flattened into meatball forms. A crucial step for preventing the meatballs from falling apart on the grill is to let the shaped mixture rest in the refrigerator for at least one hour. This allows the ingredients to bind together.

Finally, the meatballs are grilled over hot coals. The recipe advises waiting for the coals to reach an ideal glowing state before placing the meatballs on the grill. They are cooked until both sides are nicely browned and the inside is fully cooked, resulting in a satisfying meal often served with grilled vegetables and a fresh salad.