Ödemiş Meatballs

We are bringing a lighter and highly practical twist to one of İzmir's most famous delicacies: Ödemiş Meatballs, baked to perfection! The combination of semolina and mineral water keeps the meat incredibly tender, and when served over rustic sourdough bread, it becomes an unforgettable feast.

Ingredients (Serves 6)

• 500 g ground meat

• ½ cup semolina

• 1 onion

• 1 small bunch parsley

• 3 cloves garlic

• Spices: 1 tsp each of salt, black pepper, cumin, red pepper flakes (or ground red pepper)

• ½ tsp baking soda

• Slightly less than 1 tea glass mineral water

• For drizzling/frying: 1 tea glass olive oil

• 1½ tsp sweet paprika

• Sourdough bread (for serving)

Instructions

1. Process the Base: Except for the ground meat, place all the ingredients into a food processor and blend until well combined.

2. Knead: Add the ground meat to the processed mixture and knead thoroughly until the ingredients are completely incorporated.

3. Rest: Cover the meatball mixture and let it rest in the refrigerator for 2 hours to let the flavors develop and the mixture firm up.

4. Shape: Lightly grease a clean countertop with olive oil. Take portions of the mixture and roll them into long, thin, sausage-like shapes. Place the shaped meatballs side-by-side onto a baking sheet lined with parchment paper.

5. Bake: Drizzle olive oil over the meatballs and bake in a preheated oven at 180°C (350°F) until beautifully browned and crispy on the outside.

6. Serve: Place the hot, juicy meatballs over slices of sourdough bread brushed with sweet paprika-infused olive oil. Serve immediately.