Stuffed Meatballs Recipe

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İçli köfte is a dish that we love so much in the country that passed from Arab cuisine to our table, and most of us have justified reasons not to give up, although it cannot keep its shape. If you haven't tried the stuffed meatballs, which forces beginners with its unique shape but can't stop making it with its flavor afterward, be sure to try it. You will not even realize how many you have eaten with the excellent taste of İçli Köfte, which is the main dish in itself. Don't forget to try my recipe and add it to your notebook. Bon appetit to those who will try.

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Ingredients

For the outside;

-1.5 cups fine fine bulgur
-1 tea glass of semolina
-1 teaspoon ground red pepper
-1 teaspoon of pepper paste
-1 glass of a little flour
-1 teaspoon of salt
-1 glass of cold water

For the inside;

-2 tablespoons of oil
-300 g ground beef
-3 medium onions
-Half a teaspoon of tomato paste
-Half mean parsley
-1 small teacup of walnuts in small pieces (optional)
-Salt
-Chili pepper
-Black pepper (can be adjusted according to spices and salt.)

To fry;

-Liquid oil

1 Hour

4 Servings

How to make

Onions are finely chopped. Add oil to the pan and add the onions and fry until they turn pink.
Minced meat is added to the roasted onions and roasted over low heat until it absorbs the water.
Then tomato paste is added and roasted for 3 more minutes. Add a little water again (it should remain soft, not dry).
Add spices, salt, walnuts, and finely chopped parsley and turn off the oven. It is left to cool.
Fine bulgur is soaked with 1 glass of cold water like making it barren.
When the water is removed, add the semolina, tomato paste, spices, salt, water gradually for 15 minutes, and knead thoroughly.
Then the flour is added and kneaded for 5 more minutes. If it doesn't fall apart when handled and rolled, it's okay. It can stick to the hand. Hands are washed thoroughly and do not stick again when the dough is handled.
Slightly larger pieces are taken from the walnut and water is taken occasionally with the thumb and the inside is thinly opened. The inner is laid and stretched upwards in the shape of a lemon. The same procedure is applied to all of them.
I could not shoot the stages because I could not hold the camera with my hands in the dough.
The finished stuffed meatballs are fried in 1 glass of hot oil.
This measure makes an average of 18 pieces. The part to be eaten can be fried, the remainder can be stored in the freezer in the storage container.

If you want to boil it, add 2-3 pieces of small lemon salt and 1 teaspoon of salt to boiling hot water in a saucepan. Drop the stuffed meatballs inside. The boiled stuffed meatballs will be on top.

Enjoy your meal.

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