Meat Raw Meatballs Recipe
We think that if we say that raw meatballs are the most popular and appetizing starter of Turkish cuisine, no one can say otherwise! Raw meatballs with meat, prepared by kneading for a long time without cooking and consumed with lemon if desired, are an indispensable food for sira nights. There are meatless raw meatballs and delicious meatballs, but the famous dish of Şanlıurfa is the one made with meat. Even though it's a bit of a hassle, raw meatballs with meat are one of the best recipes.
Get ready to meet a meaty raw meatball recipe that is at least as delicious as the ones you eat outside. 'How to make raw meatballs recipe at home?' You will love our recipe, which is the answer to your question. You also have the opportunity to change the bitterness or sourness ratio according to your taste. Are you ready to make this delicious recipe together, which includes bulgur, meat and many spices, especially hot? Come on then, wash your hands and let the delicious feast of raw meatballs begin!
- 400 grams fine bulgur (brown, raw meatballs)
- 250 grams of ground beef (ground 4 times)
- 1 onion _
- 2 cloves of garlic
- 4 tablespoons hot red pepper flakes (isot)
- 2 tablespoons of pepper paste
- 1 tablespoon tomato paste
- 3 grated tomatoes
- 1/2 bunch of parsley
- 1/2 bunch of spring onion
- 2 teaspoons cumin
- 2 teaspoons black pepper
- 1 tablespoon of salt
- 1 piece of lettuce
- 2 lemons _
- 1/2 bunch of fresh mint
- 1 bowl of ice
How to Make Meat Raw Meatballs Recipe?
- Place finely chopped onions and crushed garlic in a deep tray and place them on a large tray.
- Tomato paste and salt are kneaded lightly. Spices are added to it.
- Fine bulgur is added little by little to the mixture, while one-third of the grated tomato and two or three pieces of ice are added. The kneading process continues until the bulgur becomes slightly soft and thick, ice can be added if necessary.
- When the bulgur mixture is ready, put the minced meat on a tray and knead it with ice to get its consistency.
- The minced meat is then kneaded into the bulgur mixture. Meanwhile, add the remaining half of the tomato.
- Finely chopped spring onion, parsley, cumin, black pepper and the remaining tomato grate are added to the mixture that has softened in consistency and mixed without kneading too hard. Ice or ice water can be used occasionally to adjust the consistency.
- It is kneaded until it does not fall when the tray is turned.
- Cut the mixture into meatball-sized pieces and shape them by squeezing them with your fingers.
- Served with lettuce leaves, fresh mint and lemon slices. Enjoy your meal.