Nov 19 2015
I was glad the day turned out pretty nice for doing the
meatballs out in the smoker. I made up the meatballs early using the gift of
Turkish spices, Kofte Bahari (mixed spices), Pul Biber (red pepper) and Kisnis
(Coriander). I set the bowl in the fridge for a little over an hour to let all the
flavors meld.
Turkish meatballs I think are typically made with ground
lamb but the recipe I adapted had substituted ground beef. I wanted to mix in
some ground lamb but could not find any so I used some ground pork sausage. After
the meat mix had set I made up the meat balls and covered with plastic wrap and
they set in the fridge about 3 hours before smoking. I got 13 meatballs from
the pound of meat.
The meatballs are usually served with flat bread or pita
bread. I found some mini Indian naan bread that looked perfect to use. Red
cabbage is a good side, either as a slaw or cooked. I used a recipe by Bobby
Flay from food network that looked good, it had orange and lime juice, olive
oil, garlic and onion pureed for a dressing.
I made up the slaw a couple hours before cooking. For another side I nuked
some cauliflower and then browned it in a skillet with butter.
I had my Traeger
heated to 200 deg. about 215 deg. grill level when I put the meatballs on.
After 35 minutes I eased the temp up to 315 deg. grill level. They cooked a
total of an hour 15 minutes and were done at 6:00 PM. I checked about 10
minutes before and they were at 156 deg. IT so went inside and nuked the
cauliflower for 2 minutes then in a skillet with some butter to brown a little.
I brought the meatballs inside in a covered dish while the
cauliflower finished browning. I served the meatballs on the naan bread topped
with some garlic yogurt sauce and parsley for garnish. I served the slaw and
cauliflower on the side.
For the meatballs
Mixed up
Meatballs made
For the yogurt sauce
For the slaw dressing
Slaw made
Meatballs about done
My Supper
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