Akcaabat Meatballs Product Description and Distinctive Features: Akçaabat Köfte is a type of meatball prepared with beef, stale bread, internal fat, garlic, and salt. After shaping the meatball mixture, it is cooled and cooked on a charcoal fire using a wood-burning stove. No other components are used in its production. It is served with grilled green peppers and tomatoes.Akçaabat Köfte weighs between 33 - 40 grams, has a thickness of up to 2 cm, and is circular in shape. Its structure is homogeneous and elastic. The color of the meat used in Akçaabat Köfte production varies from pink to brown. Discolored meat is not used. The components of the meatball are ground with a No. 1 meat grinder, kneaded for about 1 hour, shaped into meatballs, and left to rest for 2 hours to be ready for use. Meatballs prepared in this way can also be offered to the market frozen for later cooking. Having a deep-rooted history within its geographical boundaries, Akçaabat Köfte holds a significant place in the culinary culture of the Akçaabat district. Its production, especially the preparation of the meatball mixture, requires a skillful technique. For these reasons, Akçaabat Köfte is associated with its geographical region. Production Method: Akçaabat Köfte is produced using beef, stale bread, garlic, internal fat, and salt. The ratio of the meatball mixture components is as follows: 76.2% 73.2% beef 14% 15% stale bread 8% 10% internal fat 1% salt 0.8% garlic 30% of the meat to be used in the meatballs comes from the chest part, while 70% comes from the arm, ribs, steak, and neck parts. The meat is divided into pieces, and stale bread, internal fat, salt, and garlic are added. The mixture is ground at No. 1 in the meat grinder without being mixed. The ground mixture is kneaded by hand or machine for about 1 hour to achieve the consistency of the meatball dough. This stage requires skill and expertise. The kneaded dough is divided into pieces weighing 33 40 g, and each piece is given a circular shape with a thickness of up to 2 cm. Shaping is done by hand, and after the process is complete, the meatballs are left to rest for 2 hours. Akçaabat Köfte to be cooked and offered to the market can be stored for 40 hours between 3 °C and +1 °C. Akçaabat Köfte can be frozen at least at 30 °C, packaged in foodcontactsafe packaging, and stored for up to 5 months at 16 °C. Frozen meatballs should have no gaps or cracks on the surface and should not stick to each other or the inner surface of the packaging. Once thawed, they should be used immediately and should not be refrozen. Akçaabat Köfte is cooked using wood charcoal stoves. Ventilators and windmaking devices are not used in the cooking process. The serving of Akçaabat Köfte on the plate is done with grilled green peppers and tomatoes.