Abdigör-Inspired Poached Beef Meatballs
In Doğubayazıt, Ağrı, traditional Abdigör köftesi starts with beef trimmed of sinew and pounded with a mallet on a stone called a sal until paste-like. For this home adaptation, briefly knead finely ground lean beef without adding water to the mixture. Gently poach the meatballs and serve with plain rice pilaf if you like. The recipe makes 12 meatballs, or 4 servings. Allow 25 minutes to prepare and chill them and about 25 minutes on the stove. Why do the meatballs fall apart?Knead until the mixture is sticky, roll the balls smooth to close any cracks and keep the water at a gentle simmer. Sources and a related recipeKilis lebeniye soup with small meatballs · TÜRKPATENT · Doğubayazıt Abdigör Köftesi · USDA, safe internal temperature for ground beef Nutrition figures use available catalog data. Much of the poaching water and the salt added to it are left behind. The catalog lacks sodium values for the beef, egg and salt. Optional rice is excluded.
Ingredients
Ingredients
Step-by-Step Method
Knead the mixture
Put 600 g cold ground beef, 60 g finely grated onion, 50 g egg without shell, 12 g wheat flour and 5 g of the salt in a bowl. Knead for 2–3 minutes, until the mixture is sticky and holds together. Leave water out of the mixture.
Shape the meatballs
Chill the mixture for 10 minutes. Divide it into 12 equal pieces and roll between your palms into balls about 5 cm across. If a meatball cracks, press the seams closed with your fingertips.
Poach at a gentle simmer
In a wide pot that fits the meatballs in one layer, bring 2000 g drinking water and the remaining 7 g salt to a boil. Turn down the heat and lower the meatballs in one at a time with a spoon. Once gentle bubbles return, cook for 15–20 minutes. Keep the water below a rolling boil. The center of the largest meatballs should read at least 72 °C on a food thermometer. If it is cooler, cook a few minutes longer and check again.
Drain and serve hot
Lift the meatballs out with a slotted spoon and let the excess water drain. Serve 3 hot meatballs per portion, with plain rice pilaf if you like.
Chef's Tips & Tricks
Knead until the mixture is sticky, roll the balls smooth to close any cracks and keep the water at a gentle simmer.