Dry Meatballs

This recipe is from “Ağdiye Risalesi”. It is very easy to prepare, yet the taste is amazing. I regretted that I only made 4 small meatballs to try the recipe. So, I will give the ingredients in increased quantities.


Dry Meatballs

Difficulty 2 out of 10
Servings 2


  • 350 gr lamb mince or lamb meat for frying
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 heaping teaspoon ground cinnamon


  1. If you are using lamb meat, you will need to make it into a mince with a knife. For this, you will need to slice and dice the meat repeatedly into very small pieces so that they will resemble a mince.
  2. Mix the mince with salt, ground black pepper and cinnamon into the mince.
  3. Take small pieces of the mixture and shape them into meatballs.
  4. You will need a heat resistant cup. Place this cup in the middle of a saucepot and pour some water into it.
  5. Place the meatballs around this cup in the saucepot.
  6. Close the lid of the saucepot.
  7. Cook the meatballs on very low heat for 2 - 2.5 hours.
  8. Enjoy.

Notes on Dry Meatballs
  • The original recipe asks for the mince to be prepared from lean lamb meat by knife. The taste of ready-made mince and this knife-prepared mince differs substantially. You may choose to make it with ready mince for convenience, but know that the other will taste even better.
  • If you prefer to keep the mince you prepared from the meat a bit chunky, like me, the shape of the meatballs will not be perfect. But, I don’t like the meat to lose its juiciness too much by chopping it into tiny bits.
  • If you use lean meat or mince the meatballs will be hard and tasteless. Whichever type of meatball you are going to make, prefer a mince with high fat content.
  • You can adjust the spice quantity according to your taste.