Stuffed Meatballs

Method6 steps

1. 1

   Step 1: Cook the filling’s 1 kg ground beef with its 1 teaspoon salt for about 10 minutes. Add the filling’s 75 ml vegetable oil and diced large onion (1) and cook for another 5 minutes, until the beef is fully cooked and the onion softens.

   Cook filling beef10minutes then onion5minutes · 15 minUses 1 kg regular ground beef for filling · 1 teaspoon salt · 75 ml vegetable oil · 1 onion (large size) (dice cut)

2. 2

   Step 2: Stir the filling’s black pepper (1/2 teaspoon), red pepper powder and pepper paste (1 teaspoon) into the cooked beef. Remove from the heat. Grind the walnuts (100 g) and mix them in. Let the filling cool enough to handle; keep refrigerated if preparation is delayed.

   Uses Cooked beef and onion filling · 1/2 teaspoon black pepper · 1 teaspoon red hot pepper powder · 1 teaspoon pepper paste · 100 g walnuts for filling

3. 3

   Step 3: Dampen the three bread slices. Mix the fine bulgur (1 kg), shell’s extra lean ground beef (400 g), shell salt (1 tbsp) and spices, grated medium onion (1), already boiled sliced potatoes (3 small), damp bread, semolina (1/2 cup) and egg (1). Knead for about 30 minutes, adding water as needed until the dough is cohesive and workable.

   Uses 1 kg fine bulgur · 400 g extra lean ground beef for the bulgur shell · 1 tbsp salt · 1 1/2 teaspoon black pepper · 1 teaspoon red hot pepper powder · 1 onion (medium size) (grate) · 3 small potatoes, already boiled and sliced · 3 slices bread (make them wet)

4. 4

   Step 4: With damp hands, take walnut-size pieces of shell dough and shape balls. Make a hollow in each with a suitable narrow shaping tool, put in some cooked filling, then close the shell completely. Repeat with the dough and filling.

   Uses Complete cohesive raw bulgur and beef shell dough · Cooked cooled walnut and beef filling · Water only as needed to wet hands while shaping

5. 5

   Step 5: Heat the frying oil (3 cups) in a large skillet. Fry the filled meatballs in batches, turning until dark golden on all sides and the raw beef shell is fully cooked; the centre should reach 71°C (160°F). Drain on paper towels.

   Uses Filled raw bulgur and beef meatballs · 3 cups vegetable oil

6. 6

   Step 6: Serve hot, optionally garnished with parsley.

   Uses Fully cooked fried stuffed bulgur meatballs · Parsley, optional garnish