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| Stuffed meatball |
Ingredients
For filling:
300 g lean ground beef
1 onion (finely chopped)
1/2 glass walnuts (crumbled)
1/2 teaspoon cayenne pepper
1/2 teaspoon all spice
pepper
salt
For meatball shell:
400 g beef steak (no fat, no veins), cut in medium sized chunks
1+1/2 red pepper (chopped)
1 glass bulgur (fine grain)
1/2 small onion (finely chopped)
3 tablespoons red pepper paste
salt
Cooking Instructions
For the filling: Saute the ground beef with the onion until the meat is light brown and crumbly. Later drain and add the rest of the ingredients, stir. Put aside. For the meatball shell: Put the beef and red pepper in the food processor and turn it into paste. After that check the paste with your fingers, if there are any stringy veins, remove them. Place the bulgur in a large bowl and add a little bit of water to get it wet, but not sloppy. Add the red pepper paste, onion and salt, knead them all. Slowly add the beef paste little by little and knead well. During the kneading, wet your hands once in a while and continue kneading. Do this for ten minutes and make sure everything's mixed well. Take a walnut sized piece from it, make a ball and place it on your palm. Use your other hand's index finger to make a hole at the centre. Make the outside as thin as possible. Put two teaspoons of filling in it. Later wet your hand and slowly close the top. And rotate it in your palm to make the surface smooth. Place the meatball on a plate and make sure they don't touch each other. If you don't want to fry all of them, put them in the freezer, and after freezing, put them in ziploc bags. When you do want to fry the frozen meatball, let them sit for five minutes at room temperature before frying. Heat the sunflower oil in the frying pan, later fry all sides equally. Serve with crushed red pepper, dry mint, lemon wedges optional sumac. Enjoy.
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