Butcher Meatball Mixture (Box 12 pieces x 1Kg)

1. Choosing Ground Meat: One of the most important points is that the ground meat you will use for meatballs should be made from meat that has been rested for a few days in cold weather and that the meat should not be heated while being made. When the meat is cold, it will absorb the spices better. The most suitable meat for meatballs is the part of beef and lamb called the breast, and the meat that is removed from the bone, that is, the part closest to the bone, is the most ideal and most delicious meat for meatballs.
2. Spices: Sim Spice mixtures that you will add to the meatballs, Spicy-non-spicy, Onion-Garlic, Intense red-Simple minced meat-like, Simple spicy-Intense spicy, Elastic-Soft structure, You can cook it in the oven-pan-grill, in short, it offers you all the flavors you are looking for.
3. Kneading: Minced meat ground at 0-4 degrees is placed in a suitable container, kneading begins after pouring 100 gr of Mixture for each kg of minced meat, this process is recommended for 2 minutes, then 200 ml (1 cup) of water is added for each 1 kg of minced meat and kneading continues, kneading continues until the minced meat mixture does not stick to the container you made it in, the longer you mix, the more successful the result will be.
4. Resting Before Cooking: After preparing the meatball mixture, let it rest in a 0-4 degree refrigerator for 4-12 hours, if possible, without shaping it. This process allows the spices and flavor to spread better and the meatballs to take a nice shape.

By following these tips, you can prepare delicious and healthy meatballs. Bon appetit!

As we mentioned in the use of Sim spice MEATBALL mixes, you should first add the Sim Spice Mixtures to the minced meat and knead it for a few minutes, so that the bread crumbs will absorb the oil and water in the meatballs, thus ensuring that the flavor remains in it.

If the moisture content of the breadcrumbs used in meatball mixture exceeds 8%, the meatballs will shrink while cooking and release their oil and water.

Factors that darken meatballs

1- Ground meat made from spoiled meat.
2- Lamb meat darkens more quickly as the shelf life increases compared to beef, making it from lamb and beef mixed ground meat would be the ideal choice.
3- If the breadcrumbs in the meatball mixture used are moist, the meatballs will darken in a short time.
4- If the red pepper powder or chili pepper in the meatball mixture used is made from pepper and tomato pulp, your meatballs will darken and sour in a very short time.
5- Using fresh parsley and onion darkens the meatballs. If you have to use fresh parsley, you should prepare the meatballs you make in the amount you will sell/consume daily. If you are going to use onion in your meatballs, you should definitely squeeze the onion in cheesecloth after grating it and get its water. Onion contains 7 different acids, with this feature, it causes the meatballs to darken when used in meat marination and marination.
6- We promise that you will not have a problem with darkening the meatballs by using SİM SPICE MEATBALLS Mixtures.

This problem is entirely due to the high moisture content of the breadcrumbs in the mixture and their inability to absorb a glass of water.