Tekirdag Meatballs are produced using a unique production method using the meat of male Holstein, Simmental, Charolais, and Limousin breeds, which graze on Tekirdag's Bromus and Festuca pastures, home to local plants such as Silena frivaldskyana, Frankenia pulverulaenta, Trifolium ornithopodioides, and Myosurus minimus. Tekirdag Meatballs, renowned nationwide, were first made by a master chef in Tekirdag province about 100 years ago using a unique method. Their reputation has since grown, and today they are a nationwide product known and preferred throughout the country. The nuances of their preparation have made Tekirdag Meatballs a product synonymous with Tekirdag. A series of details, from the meat used, to the processing of the meat, to the preparation of the meatballs, have contributed to their fame.