Duzce Meatballs

Breast and cavities of beef and lamb meat fed in Duzce plateaus, a small amount of bread crumbs, onion, garlic and rock salt are kneaded and aged, and grilled over oak coals.

History: Famous meatballs, where the culinary culture of Caucasian, Balkan and Black Sea immigrants is blended with the meat quality of Düzce pastures.

Production Method: Spices are used at a rate that does not overpower the taste of the meat; It is cooked over coal fire without drying.