TURKISH MEATBALLS RECIPES

Steps:

• Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes.
• Uncover and let cool for a few minutes.
• Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl.
• Add in the cooled bulgur and use your hands to thoroughly mix everything together.
• Roll them with your hands into balls around the same size as a golf ball and flatten them a little.
• Now you can either bake them in a hot oven for around 10 minutes or fry them in hot oil until they are browned all over.
• Serve with parsley sprinkled on top.

Steps:

• Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
• Whizz until finely crumbed.
• Add the ground lamb and the egg, and process until blended.
• Add the spices, garlic and parsley.
• Process the meat well to achieve a fine texture.
• Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
• You may cook them at once, or refrigerate the mixture for several hours.
• (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
• The meatballs should be stirred several times, the patties turned once.
• Remove them with a slotted spoon to drain.
• Serve the meatballs hot or at room temperature as an appetizer.
• Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.