Peter Wilson's drama script collection

Turkish Meatballs


(adapted from an original Turkish recipe)


Mince, one pound (454 g)

Stale bread, preferably of a granular type, half pound (227 g), crumbled

Onion, one, finely chopped

Salt, half to one teaspoon

Thyme, dried, half teaspoon

Black pepper, sixty turns of the mill

Mustard powder, half to one level teaspoon


Mix the dry ingredients, then work in the onion and the meat as uniformly as possible.

Take portions suited to the occasion and crush them into coherent balls. Arrange them on a baking tray and cook for half an hour in an oven pre-heated to 200 degrees Celsius; a little longer will do no harm.

Serving suggestions

a. As components of a buffet, cold on cocktail sticks
b. In a set meal, hot with pasta twists and a cheese sauce