Stuffed Meatballs

Stuffed Meatballs




45 min


15 min


6 people


45 minutes


15 minutes


  • 500 grams of fine bulgur
  • 100 grams of lean lamb
  • 100 gram flour
  • 1/2 pieces of onion
  • 10 sheets of fresh mint
  • 1 tablespoon salt

    For domestic spending:

  • 1 kilogram of fat lamb space
  • 700 grams of lamb onion
  • 600 grams of walnut
  • 50 grams of butter
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon chili pepper
  • 1 sweet spoon cinnamon

    To roast:

  • 2 water glass sunflower oil

Key point

In order not to distribute bulgurlu external mortar; Prepare the roasts in the walnut size of the inner mortar you prepared with butter. Use after freezing in deep freeze.

Cooking Advice

You can also use basil instead of peppermint in the external mortar. Roasted roasted roasted roasted meat in deep oil can be served for 2 more minutes in a preheated 200 ° C oven. In this way, the inside will be even more cooked.

How is it prepared?

  1. To prepare the external spoil of the inner meatball; Transfer to a pot of fine bulgur. Add enough hot water to pass over a finger. Wait 20 minutes for the swelling after closing the lid.

  2. Chop dry bulbs and fat-free lamb in large pieces randomly. Cut the mint leaves thinly.

  3. Pull out all the materials in the armor and put them into paste. Mix the fine bulgur that you wipe with the stuff you put on your armor, then add the flour and knead until you get a dough of the ear lute.

  4. To prepare internal spending; Cut off the dried onions that you peeled off the shell into large pieces. Then go through the armor.

  5. Beat the walnut. Cut the greasy lamb space into small pieces and then pass through the armor.

  6. Melt the butter in a large pan. Serve the armor-laden onions until they reach the color of the butter. Behind; add the fat lamb loaf that you have made to mince, roast the water as you pull it.

  7. Add the walnuts, salt, black pepper, chili pepper and cinnamon that you want to pour into the air so that it remains in small pieces. After mixing, take the inner mortar that is cooked after the heat. Cool down in the fridge afterwards.

  8. Take the pieces of the outer mortar dough you prepared as an egg size. Carefully spread the middle part with your fingertips.

  9. Prepare and mold the inside corners that you have added from the inner mortar that you have cooled.

  10. Angry the sunflower oil with a deep tencer. Fry the deep-fried peanuts in deep oil until you get the color.

  11. Take the flour-frying corns to a serving tray with a paper towel to release excess oil. 2- After waiting 3 minutes, serve warm. Share with your loved ones.

Service Offer

Serve with dill, garlic yoghurt sauce.


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