Are you ready to master the art of stuffed meatballs with all the tips and tricks? With this recipe, you can make paper-thin stuffed meatballs that don’t crack or fall apart. Follow this step-by-step guide to prepare a delicious experience in your kitchen.
**Ingredients:**
- **For the Meatball Dough:**
- 3 cups fine bulgur for meatballs
- 1 cup semolina
- 1 cup fine bulgur (Kitel bulgur)
- 1 tsp red pepper flakes
- 1 tsp salt
- 2 cups hot water (add gradually)
- 1 tbsp pepper paste
- 1 tsp cumin
- 1 small cup of flour
- 1 egg
- **For the Filling:**
- 2-3 tbsp vegetable oil
- 1 tbsp butter
- 3-4 medium onions (finely chopped)
- 500 gr medium-fat ground meat
- 1 tsp salt
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 small cup coarsely crushed walnuts (optional)
- A few sprigs of finely chopped parsley
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### Recipe
1. **Prepare the Dough:** Place bulgur, semolina, fine bulgur, red pepper flakes, and salt in a deep bowl. Mix well, add 2 cups of hot water, stir thoroughly, and let it rest for 30 minutes.
2. **Prepare the Filling:** Add vegetable oil and butter to a non-stick pan and melt. Add the chopped onions and sauté until they become golden. Add ground meat, stirring constantly to avoid clumps, until browned. Add salt, red pepper flakes, and black pepper; cook for an additional 5-6 minutes. After removing from heat, add walnuts and parsley, and mix.
3. **Knead the Dough:** Add pepper paste, cumin, flour, and egg to the rested bulgur. Knead well, occasionally wetting your hands. Knead for at least 30 minutes until the dough is medium soft and doesn’t stick to your hands.
4. **Shaping:** Take pieces of dough slightly larger than a walnut. Wet your hands, roll, and form into cylinders. With your index finger, press and shape the dough thinly. Add 2-3 tsp of filling, then seal the edges carefully.
5. **Frying:** Deep-fry the stuffed meatballs in hot oil, making sure they are fully submerged. Avoid stirring initially; wait for the shells to set, then stir as needed. Remove with a paper towel.
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### Tips
- Add water sparingly while kneading to avoid a runny dough.
- Knead thoroughly; if the dough is not firm, the meatballs may crack while frying.
- Fry them fully submerged in oil to minimize cracking.
- You can freeze them raw, thaw slightly, and fry when ready.
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**Hashtags:**
#StuffedMeatballs #EasyStuffedMeatballs #HomemadeMeatballs #TurkishCuisine #DeliciousRecipes #DeepFrying