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.
The flavor of the meat used in Tekirdag Meatballs comes from the meat of Holstein, Simmental, Charolais, and Limousin male calves raised in the Bromus and Festuca pastures of Tekirdag province, fed on local and rare plant species such as Silena frivaldskyana, Frankenia pulverulaenta, Trifolium ornithopodioides, and Myosurus minimus. Another distinguishing feature of Tekirdag Meatballs is that, after kneading, the meatball dough is pressed onto trays before being shaped and rested at 0-4°C for a minimum of 18 hours and a maximum of 24 hours. This resting process gives Tekirdag Meatballs their elasticity. The meat is ground into a dough using the meat grinder used in Tekirdag Meatballs, which is another distinguishing feature of Tekirdag Meatballs.
Tekirdag Meatballs have an elastic and homogeneous consistency. This elastic and homogeneous texture ensures a uniform appearance. The surface of Tekirdag meatballs should be free of gaps and cracks. Therefore, uncooked Tekirdag meatballs should not stick to each other or to the packaging, and frozen ones should be free of ice crystals. The meatballs should range in color from natural pink to brown, with no darkening.
The chemical and physical properties of Uncooked Tekirdag Meatballs are as follows:
| Some Physical and Chemical Properties of Uncooked Tekirdag Meatballs | |
|---|---|
| Property | Value |
| pH | 5.2-6.3 |
| Moisture (m/m) | 65% |
| Total fat (m/m) | 25% |
| Salt (m/m) | up to 2% |
| Total protein (m/m) | at least 12% |
| Total starch (m/m) | up to 5% |
| Peroxide number, in extracted oil (meq/kg) | up to 3 |
| Hydroxyproline | up to 225 mg/100 g |
Production Method
Tekirdag Meatballs are made from male Holstein, Simmental, Charolais, and Limousin calves raised in Tekirdag province, at least two years old, weighing at least 200 kg and at most 350-400 kg. Stale wheat bread cooked over a wood fire, red onion and garlic, beef tallow (especially sarmak or kidney oil), cumin, black pepper, and table salt. The ratios of these ingredients should be 70-75% beef, 8-8.5% wheat bread, 3-4% red onion, 0.1-0.2% garlic, 10-15% beef tallow, 1.0-1.5% table salt, 0.5-1% cumin, and 0.2-0.3% black pepper. The beef used in the product should consist of 20-30% leg, 30-40% rib, 20-30% shoulder, and 15-25% neck.
After slaughtering a beef that meets the aforementioned specifications, the beef is rested at 0-4°C for 24 hours. After removing bones, cartilage, and nerves, the beef is cut into small pieces. Stale wheat bread cooked over a wood fire, red onion and garlic, and beef tallow (especially stuffed lard or kidney fat) are added to the ground beef. This mixture is then ground into ground meat in a meat grinder equipped with a chopper, a blade, a 13-gauge chuck, a blade, and a 3.5-gauge chuck. Cumin, black pepper, and table salt are added to the ground meat and kneaded in a kneading machine until a homogeneous dough forms. After kneading, the meatball dough is pressed into trays and left to rest at 0-4°C for a minimum of 18 hours and a maximum of 24 hours. The next day, the rested dough is shaped by hand or in a shaping machine into a cylindrical shape measuring 6.5 cm long by 1.5 cm in diameter, each weighing 15 grams.
If Tekirdag meatballs are to be sold cooked, they are cooked on a corrugated sheet metal grill using charcoal, dipped in a small amount of sunflower oil, and cooked, turning constantly, until they reach a milky coffee color.
A serving of 10 cooked Tekirdag meatballs is sold. Tekirdag Meatballs are served with hot sauce, roasted peppers, tomatoes, sliced onions, and parsley.
Uncooked Tekirdag Meatballs are sold in 500g and 1000g polystyrene packages wrapped in transparent protective film or in vacuum-sealed containers with a modified atmosphere.
The product must be transported in refrigerated vehicles without interrupting the cold chain and consumed within four days of production. Tekirdag Meatballs intended for long-term storage should be frozen at a minimum of -32°C and stored at -18°C. They must be transported in refrigerated vehicles without interrupting the cold chain and consumed within six months of production. They should be consumed immediately after thawing and should not be refrozen.
Food additives, flavorings, or flavoring agents are not used in the preparation of Tekirdag Meatballs.
