Saturday, 8 November 2008


These little meatballs are my favourite as it is my childhood food. My mam used to make these so it always brings back happy memories.

  • 500 g lean mince
  • 1 onion, chopped finely
  • 1 cup fine bulgur
  • 1 egg
  • Parsley, handful, chopped
  • salt and pepper
  • 2 tbsp flour
  • salted water
  • 2-3 tbsp butter or olive oil
  • 1-2 cloves of garlic, crushed
  • Fresh parsley.
First mix mince, onion, bulgur, egg and parsley either in a food processor or by hand until it is bind well. Add little salt and some black pepper and work to bind it for couple of minutes more. Then take little pieces  about a size of a hazelnut and roll them to a  round shape. Place them on a plate with flour, so they wont stick. Take a dip pan and boil some water, say half full. Add some salt. When the water boils add the meat balls. Turn the heat to medium and cook the yuvarlama for about 10-15 minutes. Make sure the water totally covers the meat balls. Drain them, set aside to cool. Reserve the water.
Just before serving, heat the butter in a nonstick frying pan, add the meatballs and the garlic and give it a quick stir or a minute or two. Decorate with parsley and serve with rice and salad.

NOTE : You can use the reserved water of the yuvarlama as a sauce over them or you can use it as a base for any soup for the next day.

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