Ingredients

• 750 grams of lean fine-ground beef
• 2 cups of fine bulgur for meatballs
• 3 onions
• 4 eggs (2 is for dough and others for frying)
• 1/2 a cup of diced walnuts
• 1 tablespoon of pine nuts
• 1 tablespoon of currants
• 2 teaspoons of salt
• 2 teaspoons of black pepper
• 2 teaspoons of dried red pepper
• 1 1/2 cups of oil (4 tbsp of it will be used for ingredient)

Stuffed Meatballs Recipe

1. Preparations of Stuffing : Saute diced onions and pine nuts in a pan until they turn light yellow. Add in half of the ground beef and fry while stirring until the water evaporates. Add in 1 tsp of salt, black pepper, dried red pepper, walnuts and currants, and stir.
2. Put bulgur in a pot with 1 cup of hot water. Cover until the bulgur absorbs the water (about 15-20 minutes). Add in 1 teaspoon of salt, black pepper and dried red pepper, and knead for a while. Add in ground beef and 2 eggs, and knead until the bulgur is blended in. If necessary, add water into the mixture.
3. Shape the mixture into small balls (slightly smaller than egg-size), kneading each piece with your palm, and thinning the center with your fingers.
4. Equally dredge each ball in the breading mixture, and smooth by hand.
5. Steam the balls by setting them on a sieve over boiling water, covering, and boiling for 15-20 minutes on medium heat.
6. Remove from heat and cool until tepid. Then roll balls in whisked egg and fry in hot oil.

Note : You can serve the meatballs before frying (subtract 2 eggs and 1 cup of frying oil from the ingredients).