Meatballs and kebabs
These sweet-and-sour meatballs from Kayseri are made by pressure-cooking small meatballs in a tart sauce with dried apricots and lemon juice. The sauce contains no added sugar, making it diabetes-friendly and easy to pack for a picnic.
Knead the ground beef with the rice, grated onion, salt, and black pepper. Shape it into small finger-shaped meatballs.
Melt the butter and sauté the flour for 2 minutes. Gradually add the hot meat stock, stirring, until smooth.
Add the meatballs and dried apricots to the sauce and close the pressure cooker. After it whistles, cook over low heat for 25 minutes.
Remove the pot from the heat and wait 10 minutes for the pressure to release naturally.
Add the lemon juice and cook, stirring, for another 3 minutes. Adjust the salt and serve.
Do not press the meatballs too tightly as you shape them, or they will become tough when cooked. Allergens: contains gluten (wheat) and dairy.
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