Named for Inegol in Bursa, these meatballs combine ground beef and lamb with onion and lamb tail fat, then are shaped into slender pieces and grilled. This simply seasoned version lets the natural flavor of the meat stand out.
Knead all the ingredients together in a bowl for at least 10 minutes, until sticky. Kneading for a long time helps keep the meatballs from falling apart.
Refrigerate the mixture for 30 minutes.
Shape the mixture into slender meatballs. Thread them onto skewers or leave them loose.
Grill the meatballs or cook them in a cast-iron skillet over medium-high heat for 6–7 minutes, turning until browned on both sides.
Serve hot; grilled peppers and tomatoes make good accompaniments.
The raw meat mixture keeps in the refrigerator for 1 day or in the freezer for 2 months. Cooked meatballs keep in the refrigerator for 3 days.
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