TURKISH MEATBALLS
I learned to make this at a Turkish cooking class. Serve it with a variety of Middle Eastern dishes and feel free to adjust the seasonings to your taste. What I've given is an absolute minimum, but when I make the meatballs I normally throw in extra cumin and sometimes chilli flakes. You can also make this with minced beef.
Provided by Sackville
Categories Lamb/Sheep
Time 25m
Yield 18-24 meatballs
Number Of Ingredients 10
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.
Nutrition Facts : Calories 94.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 30.1, Sodium 20.3, Carbohydrate 4.6, Fiber 0.7, Sugar 1.5, Protein 5
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