@ditapamelia: ✨Save dulu buat referensi cafe hopping berikutnya dan tag teman yang harus diajak ke sini 👀 Kali ini aku mampir ke Mein Cafe dan honestly, bagian garden-nya jadi salah satu hal yang paling menarik perhatian. Suasananya hijau, adem, cozy, cocok banget buat nongkrong santai, quality time, atau sekadar cari suasana baru di tengah kota. Fyi, cafe ini satu area dgn venue @bu.satu jadi kalo kamu mau adain acara gathering, wedding, photo prewedd, atau acara outdoor lainnya bisa dsini. 📍Mein Cafe Palembang Jl. Bambang Utoyo No.2, 5 Ilir, Kec. Ilir Tim. II, Kota Palembang, Sumatera Selatan 30111 #MeinCafePalembang #CafePalembang #HiddenGarden

ditapamelia
ditapamelia
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Saturday 12 September 2026 10:10:39 GMT
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ekalinar
ekalinar :
Syahdu banget ya cafenya , menunya juga beragam
2026-09-14 02:46:19
0
catnap3287
CatNap😽💜 :
ambience nya cozy bgt kak 👍
2026-09-14 02:28:41
0
inithediandrafamily
Dhie 💗🎸⚡️✨ :
cakeeep duh mestinya buka cabang di bogor niih😁
2026-09-13 23:44:35
0
xuelingliang76
雪靈梁 XueLingLiang :
ambiencenya cakepp estetik.. 😍 luas juga ya
2026-09-14 01:10:28
0
tammydesryani
tammydesryani :
Enakkkk buat WFC bikin fokus juga 🥰
2026-09-14 02:21:01
0
anisapertiwiii
Anisa Pertiwi :
vibesnya homey dan interiornya estetik bgt yaaaa
2026-09-14 02:13:39
0
anatakirana
anatakirana :
estetik bgt 😍
2026-09-12 14:04:46
0
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My tried-and-true turkey meatballs 🤌🏼 I’ve shared these before, but I was making a huge batch for Walker’s birthday and figured I might as well record them and share the recipe again because these are genuinely one of my most-made recipes. They’re Mark’s favorite thing I make, they show up at pretty much every family get-together, and I swear they are the lightest, most tender turkey meatballs you’ll ever have. I literally call them meatball pillows 😆 You guys know that a lot of my recipes are created specifically to be lighter and higher in protein, but sometimes a recipe is already exactly what I want it to be — and this is one of those recipes. I’ve been making these forever, my family loves them, and I’m not messing with a good thing. ❤️ And yes, this makes a BIG batch! If I’m going through the trouble of making homemade meatballs, I’m making enough to feed everyone AND have some for the freezer. 😂 You can absolutely cut the recipe down if you’d like. My tried-and-true turkey meatballs 🤌🏼 INGREDIENTS * 3 16 oz packages 93/7 Shady Brook Farms ground turkey * 2 packets Lipton Beefy Onion Recipe Soup & Dip Mix * 1 whole 5.3 oz container Boursin Garlic & Fine Herbs * 1 tbsp dried basil * Lawry’s Garlic Salt, to taste * Black pepper, to taste * 1½ tbsp Italian seasoning * ¾ cup grated Parmesan * 1½ tbsp minced garlic (or about 6 frozen garlic cubes) * 2 tbsp Worcestershire sauce * 6 tbsp ketchup * A little oil from a jar of sun-dried tomatoes, optional * 1 cup whole milk * 3 eggs * 6 oz crackers, crushed (I use GF Schär Entertainment Crackers; Club crackers work great if you’re not GF) HOW TO MAKE THEM Combine everything except the ground turkey in a large bowl until really well mixed. Let that mixture sit for about 15 minutes so the crushed crackers have time to soak up all that moisture. Add the ground turkey and gently mix until everything is evenly combined. I always cook a little tester patty in a skillet at this point so I can taste it and adjust the seasoning if needed — highly recommend doing this! Then, if you have the time, cover and refrigerate the mixture for at least a few hours. Because these meatballs are so soft and tender, chilling the mixture helps firm everything up and makes them much easier to form and brown without falling apart. Once chilled, form into roughly 1½–2 oz meatballs (yields ~60), brown on all sides, then transfer them into your favorite marinara sauce and let them finish cooking in the sauce until cooked through. Once the meatballs are in the sauce, be a little gentle with them! They’re very tender, so rather than aggressively stirring the pot, I like to gently fold the sauce around them as they simmer to keep the meatballs intact. Serve them with pasta, turn them into meatball subs, pile them onto some crusty bread with ricotta, or eat them exactly how I love them — straight from the sauce with plenty of grated Parm and fresh cracked black pepper. 🤌🏼 They are truly little meatball pillows. SO tender, SO light, and one of those recipes I hope my family asks me to make forever. ❤️ #TurkeyMeatballs #MeatballRecipe #EasyDinnerIdeas #FamilyFavoriteRecipes #MadeByMegRecipes
My tried-and-true turkey meatballs 🤌🏼 I’ve shared these before, but I was making a huge batch for Walker’s birthday and figured I might as well record them and share the recipe again because these are genuinely one of my most-made recipes. They’re Mark’s favorite thing I make, they show up at pretty much every family get-together, and I swear they are the lightest, most tender turkey meatballs you’ll ever have. I literally call them meatball pillows 😆 You guys know that a lot of my recipes are created specifically to be lighter and higher in protein, but sometimes a recipe is already exactly what I want it to be — and this is one of those recipes. I’ve been making these forever, my family loves them, and I’m not messing with a good thing. ❤️ And yes, this makes a BIG batch! If I’m going through the trouble of making homemade meatballs, I’m making enough to feed everyone AND have some for the freezer. 😂 You can absolutely cut the recipe down if you’d like. My tried-and-true turkey meatballs 🤌🏼 INGREDIENTS * 3 16 oz packages 93/7 Shady Brook Farms ground turkey * 2 packets Lipton Beefy Onion Recipe Soup & Dip Mix * 1 whole 5.3 oz container Boursin Garlic & Fine Herbs * 1 tbsp dried basil * Lawry’s Garlic Salt, to taste * Black pepper, to taste * 1½ tbsp Italian seasoning * ¾ cup grated Parmesan * 1½ tbsp minced garlic (or about 6 frozen garlic cubes) * 2 tbsp Worcestershire sauce * 6 tbsp ketchup * A little oil from a jar of sun-dried tomatoes, optional * 1 cup whole milk * 3 eggs * 6 oz crackers, crushed (I use GF Schär Entertainment Crackers; Club crackers work great if you’re not GF) HOW TO MAKE THEM Combine everything except the ground turkey in a large bowl until really well mixed. Let that mixture sit for about 15 minutes so the crushed crackers have time to soak up all that moisture. Add the ground turkey and gently mix until everything is evenly combined. I always cook a little tester patty in a skillet at this point so I can taste it and adjust the seasoning if needed — highly recommend doing this! Then, if you have the time, cover and refrigerate the mixture for at least a few hours. Because these meatballs are so soft and tender, chilling the mixture helps firm everything up and makes them much easier to form and brown without falling apart. Once chilled, form into roughly 1½–2 oz meatballs (yields ~60), brown on all sides, then transfer them into your favorite marinara sauce and let them finish cooking in the sauce until cooked through. Once the meatballs are in the sauce, be a little gentle with them! They’re very tender, so rather than aggressively stirring the pot, I like to gently fold the sauce around them as they simmer to keep the meatballs intact. Serve them with pasta, turn them into meatball subs, pile them onto some crusty bread with ricotta, or eat them exactly how I love them — straight from the sauce with plenty of grated Parm and fresh cracked black pepper. 🤌🏼 They are truly little meatball pillows. SO tender, SO light, and one of those recipes I hope my family asks me to make forever. ❤️ #TurkeyMeatballs #MeatballRecipe #EasyDinnerIdeas #FamilyFavoriteRecipes #MadeByMegRecipes

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