İçli köfte is a dish that we love so much in the country that passed from Arab cuisine to our table, and most of us have justified reasons not to give up even though they cannot keep their shape. If you haven’t tried the stuffed meatballs, which forces beginners with its unique shape, but can’t stop making it with its flavor afterwards, be sure to try it. You will not even realize how many you have eaten with the excellent taste of İçli Köfte, which is a main dish in itself. Don’t forget to try my recipe and add it to your notebook. Bon appetit to those who will try.
Ingredients for Stuffed Meatball Recipe
For the outside;
1.5 cups fine fine bulgur
1 tea glass of semolina
1 teaspoon ground red pepper
1 teaspoon of pepper paste
A little less than 1 cup of flour
1 teaspoon of salt
1 glass of cold water
For the inside;
2 tablespoons of oil
300 g ground beef
3 medium onions
Half a teaspoon of tomato paste
Half mean parsley
1 small tea cup small walnuts (optional)
Black pepper (spices and salt can be adjusted on request.)
Stuffed Meatballs Recipe Preparation
Onions are finely chopped. Add oil to the pan and add the onions and fry until they turn pink.
Minced meat is added to the roasted onions and roasted over low heat until it absorbs the water.
Then tomato paste is added and roasted for 3 more minutes. Add some water again (it should remain soft, not dry).
Add spices, salt, walnuts and finely chopped parsley and turn off the oven. It is left to cool.
Fine bulgur is soaked with 1 glass of cold water like making it barren.
When the water is removed, add the semolina, tomato paste, spices, salt, water gradually for 15 minutes and knead thoroughly.
Then flour is added and kneaded for 5 more minutes. If it doesn’t fall apart when handled and rolled, it’s okay. It can stick to the hand. Hands are washed thoroughly and do not stick again when the dough is handled.
Slightly larger pieces are taken from the walnut and the water is removed from time to time with the thumb and the inside is thinly opened. The interior is laid and stretched upwards in the shape of a lemon. The same procedure is applied to all of them.
I could not shoot the stages because I could not hold the camera with my hands in dough.
The finished stuffed meatballs are fried in 1 glass of hot oil.
An average of 18 pieces come out of this measure. The part to be eaten can be fried, the remainder can be stored in the freezer in the storage container.
If you want to boil it, add 2-3 pieces of small lemon salt and 1 teaspoon of salt to boiling hot water in a saucepan. Drop the stuffed meatballs inside. The boiled stuffed meatballs will be on top.