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| Crusted Meatballs |
Ingredients
1 tablespoon currants
3 onions
1 tablespoon margarine
1 glass oil
750 g minced meat
1+1/2 glasses of fine bulgur
1 egg
1/3 glass crushed walnuts
1 tablespoon pine nuts
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon ground red pepper
1 bunch of parsley
Cooking Instructions
First melt the margarine in a saucepan. Brown the finely chopped onions together with the pine nuts. Transfer half of the minced meat. Sauté and cook until the juice evaporates. Remove from heat. Add pepper, salt, cumin, crushed walnuts, currants and chopped parsley. Blend well. In a bowl, blend the bulgur with the other half of the meat. Add pepper, salt, red pepper and egg. Knead well, sprinkling with some water now and then. Take a big walnut size piece of it in the palm of your hand. With the index finger of the other hand, make a hole into it, and press to the sides to make the inside bigger and the walls as thin as possible. Stuff it with the meat filling and close the hole bringing the sides together. Squeeze it in wet palms of your hands to form it into a semi-sphere. Repeat the same until you finish the meat. Cook them in simmering salted water for five minutes. Drain very well with a skimmer. Just before serving, fry them in hot oil until golden brown on all sides.
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