İnegöl meatballs

İnegöl meatballs, known in Turkish as İnegöl köfte, are grilled meatballs specific to the town of İnegöl in Bursa Province, Turkey. According to the account the source gives, the dish was invented by Mustafa Efendi, born in 1842 in Pazarcık in Ottoman Bulgaria, who emigrated to İnegöl in 1892 and in 1893 began selling meatballs from a shop at the bazaar on the Ankara-Bursa road; the family-run shop is still in business. Production of the meatballs began in the 1930s and spread across Turkey. The mixture can consist of veal and lamb with salt, sodium bicarbonate and an onion mixture in set proportions, and the defining feature is that no seasoning other than salt is used. Each meatball is round and weighs between 12 and 15 grams, though some places make them flat. They are kneaded, chilled for two to three hours and then usually cooked on a grill.