Materials
1 kg lean ground beef (ground twice)
500 g onion
1 cup fine bulgur
1 cup medium ground bulgur (not coarse)
1 tbsp. flour
1 tbsp. red pepper paste
2 tbsp. tomato paste
1 tbsp. butter
2 tbsp. oil
2 lt water
2 dessert spoons salt
1 tsp. ground black pepper
DIRECTIONS
Add grated or very finely chopped onion to the lean ground beef in a deep bowl. Knead the meatball mixture after adding the fine bulgur and medium-grain bulgur.
Form small, marble-sized meatballs and flour them with a tbsp. of flour to prevent them from sticking.
Allow to rest for 15 minutes in a refrigerator at +4 degrees.
Put the oil and the butter in a pot, and sauté the pastes. Add the water and bring to the boil. Add the salt and pepper to obtain a flavoured liquid.
Add the marble-sized meatballs to the boiling paste water and boil for around 15 minutes until the meatballs are cooked. Once the meatballs are cooked, turn off the heat, allow to rest for 5 minutes and serve.
