Uzunköprü meatballs stand out as a unique culinary tradition in the Uzunköprü district of Edirne. This meatball has been registered as a designation of origin under the Industrial Property Law No. 6769. The registration, based on an application submitted by the Uzunköprü Chamber of Commerce and Industry on March 15, 2023, was finalized on September 22, 2025. The product is produced exclusively within the Uzunköprü district and constitutes an important part of the region’s culinary heritage.

Production Conditions

Only beef is used in the preparation of the meatballs, sourced from Holstein and Simmental cattle raised in Uzunköprü. Male calves are grazed in natural pastures until puberty, where plants such as purslane, goosefoot, and thyme grow. After puberty, they are fed in barns; during summer, they eat clover, and in winter, beet pulp and hay. Animals are slaughtered at approximately 1.5 years of age, weighing around 600 kg. The preferred cuts for use are the foreleg, brisket, and ribs.

Preparation Process

After removing sinew and cartilage, the meat is rested in a refrigerator for three days. The mixture, passed once through a meat grinder with stale bread crumbs and white onion, is then rested for another day. Salt, baking soda, cumin, and black pepper are added, and the mixture is ground again and rested for an additional day. The fat content of the minced meat is maintained between 15–20%. Shaped meatballs weigh 50 grams when raw, with a thickness of 15 mm and a width of 55 mm.

Cooking Method

The meatballs are cooked over charcoal on a grill plate with a thickness of 3 mm and 8 mm spacing. During cooking, the meatballs are continuously turned to ensure even cooking on all sides. This method preserves the meatballs’ distinctive aroma and flavor. They are served hot.

Usage and Inspection

The label "Uzunköprü Meatballs" and the designation of origin emblem appear on the product packaging or at the establishment. Production is exclusively carried out within Uzunköprü. Inspections are conducted at least once a year by a board of experts coordinated by the Uzunköprü Chamber of Commerce and Industry. During inspections, the cattle’s breed, age, and weight, the suitability of ingredients, and the physical characteristics of the meatballs are checked.