Çine meatballs are a local type of meatball produced in the Çine district of Aydın province, Türkiye, and registered with a Protected Geographical Indication. They have been protected under the Industrial Property Law No. 6769 since 24 June 2013, with official registration carried out by Çine Municipality on 29 November 2018. The geographical indication is a Protected Geographical Indication and is used through branding.

Distinguishing Features

The primary factor that sets Çine meatballs apart is the source and processing of the meat used. Only the rib (chest) or shoulder meat of 1–1.5-year-old male cattle of the Alaca, Esmer, and Simmental breeds, raised naturally in the pastures of Çine district without silage or sugar beet pulp, is used. The region where these animals are raised is characterized by dry vegetation under the influence of a Mediterranean climate.

Preparation

The production of Çine meatballs follows specific rules for meat preparation, kneading, and shaping:

Ingredients (for 8 people)

• 1 kg minced meat (chest meat)
• 50 g animal fat
• 100 g onion
• 5 g salt
• 5 g cumin

Meat Preparation

• The meat is hung in a cold storage for two days after slaughter.
• Frozen meat is passed through a 0-size fine plate in a meat grinder without breaking the cold chain.
• The internal fat and onion are minced separately with a small portion of meat to prevent the fat from hardening.
• The remaining meat is minced in one batch; the second mincing is only applied to the fat and onion.

Kneading and Resting

• Salt and cumin are added to the minced meat mixture and mixed in a kneading machine.
• The mixture is rested in a refrigerator for 6 hours, preferably prepared in the evening and left overnight.
• Shaping is done by hand with wet hands.

Cooking

• Meatballs are shaped 3–3.5 cm wide and 5–5.5 cm long.
• They are cooked for 2–2.5 minutes over pre-heated charcoal on a grill without flames or ash.

Geographical Boundaries and Production Conditions

The meat used in Çine meatballs must come exclusively from appropriately aged and breed-specific male cattle raised within the pastures of the Çine district. Silage and sugar beet pulp are not allowed in the feeding process to maintain the product’s distinctive characteristics.

Inspection Mechanism

The supervision of the geographical indication use for Çine meatballs is coordinated by Çine Municipality. The inspection team includes representatives from the Çine Culture Association, Çine Chamber of Tradesmen and Artisans, Çine Chamber of Agriculture, Aydın Chamber of Commerce, and the District Directorate of Food, Agriculture and Livestock. Inspections cover the source of the meat, the type and age of the animals, the ingredients, and the production process. The origin of the meat is verified through slaughterhouse documents. Inspections may be conducted with the support of public or private institutions, and legal processes are monitored by the inspection authority.