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Çullama Meatballs Recipe

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Çullama Meatballs Recipe
SERVES HOW MANY
for 4 people
PREPARATION TIME
25 minutes
COOKING TIME
25 minutes

Our delicious, mouth-watering recipe that you can prepare for dinner with peace of mind comes from Afyonkarahisar. Çullama meatball recipe will add color to the tables with its practical meatball mixture and delicious outer coating. It will stand out from all the meatball recipes with its taste and diversity.

After our meatball mixture is quickly prepared and kneaded, it will be boiled in boiling water for a very short time, then covered with a yogurt and egg sauce. After the meatballs are fried in hot oil, they are ready to be served with fragrant tomato sauce and strained yoghurt.

The kitchen is waiting for you for this local recipe. Thank you in advance.

 
Ingredients for Çullama Meatballs Recipe

For the meatball mixture:

  • 500 grams of ground beef
  • 1 tea glass of fine bulgur
  • 1 onion _
  • 1/4 bunch of parsley
  • 3 teaspoons of salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon allspice

For coating:

  • 3 eggs _
  • 1 tablespoon of yoghurt
  • 3 tablespoons of flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

To fry:

  • 1.5 cups of oil

For tomato sauce:

  • 1 tablespoon butter
  • 1.5 cups grated tomato
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon of chili pepper
  • 1 teaspoon dried mint

For presentation:

  • 2 cups strained yoghurt
  • 1/2 teaspoon salt

How to Make Çullama Meatballs Recipe?

  • For the meatball mixture, chop the parsley as finely as possible and grate the onion with the coarse side of the grater.
  • In a deep bowl, knead the minced meat, onion, bulgur, parsley and spices for 5-6 minutes until the bulgur swells slightly and the mixture combines with each other.
  • Take walnut-sized pieces from the mixture, lightly wet your hands, roll the meatballs tightly and press them. After making the meatballs, let them rest in the refrigerator for at least 15 minutes.
  • While the meatballs are resting, boil 2 liters of water in a shallow pot and add a small amount of salt.
  • Remove the meatballs from the refrigerator, cook in boiling water until firm, about 3 minutes. Drain the meatballs from the water and let them cool.
  • While the meatballs are resting, beat the egg and yoghurt and add the flour little by little to coat them. Towards the end, add salt and baking soda and prepare a smooth, dark, fluid mortar.
  • After preparing the mixture, heat the oil in a large-surface pan at medium temperature.
  • Dip the meatballs into the egg mixture, drain the excess with the help of a fork, and fry them front and back in oil. Remove the fried meatballs on a towel.
  • For the sauce, melt the butter in a small pan, add the tomato puree and spices and boil over low heat for 1-2 minutes.
  • You can serve the meatballs hot with strained yoghurt mixed with sauce and salt. Enjoy your meal.