Stuffed Meatballs Recipe (Fried) – Home Style Ingredients and How to Make
This stuffed meatballs recipe; It is prepared with plenty of onion and minced meat filling and bulgur outer coating. You can make it easier to shape by cooling and freezing the stuffing beforehand. Below are the ingredients for stuffed meatballs and a step-by-step explanation of how to make them; It is cooked by frying.
Ingredients
1. For the filling
2. For the external mixture
3. For frying
Step-by-Step Method
Fry the minced meat
Heat a large pan. Add the minced meat and stir-fry until it releases its water.
Add oil and onion
Add butter and olive oil and melt. Add the onion that you have chopped and drained in the rondo; Continue roasting until the onion becomes soft.
Flavor with tomato paste and spices
Add pepper and tomato paste, fry for about 5 more minutes. Add powdered pepper, chili pepper, black pepper, cumin and salt and mix.
Add walnuts and parsley, let the filling rest
Add coarsely chopped walnuts, turn off the stove after 1-2 minutes. Add parsley and mix. When the stuffing reaches room temperature, let it rest in the refrigerator for 1 hour.
Shape and freeze the filling
Take pieces from the rested stuffing and shape them into oval meatballs with your hands, with the filling inside the stuffed meatballs. Place it on a tray, put it in the freezer and wait for it to freeze completely.
Soak the outer mixture
Take bulgur for meatballs, bulgur bulgur and semolina into the kneading bowl. Pour 3 cups of warm water up to the level and mix. Close the lid and let it swell for 20 minutes.
Knead and adjust the consistency
Add pepper paste, egg and salt to the swelling mixture; start kneading. Add the flour. Then add warm water little by little and knead the mixture until it reaches a paste consistency.
Let the outer mixture rest
Cover it with a bag or lid and let it rest for 30 minutes. This helps the crust take shape more easily.
Closing process
Take a piece of the outer mortar by wetting your hands with light water. Open the middle with your thumb and thin it out. Place the frozen filling and carefully seal the edges; Try to keep the outside thin.
Cool and fry
Let the stuffed meatballs you have shaped rest in the refrigerator for a short time before cooking. Heat the oil in a deep pot; Add the meatballs one by one and fry without mixing too much. Store leftovers in the freezer if desired.