Raw meatballs, one of the most delicious foods of our country, are prepared differently depending on the region. One of them is raw meatballs with eggs. For those wondering how to make raw meatballs with eggs, we explain how to make raw meatballs with eggs. A truly delicious recipe for those who want to give raw meatballs different flavors. Even though it’s a challenge, you will see that it’s worth it in the end. Generally, it’s one of the special flavors of the Urfa region.
When it comes to the answer to the question of how to make raw meatballs with eggs, we start with the ingredients. Four tea glasses of fine bulgur, one medium-sized onion, one tablespoon of tomato paste, one tablespoon of pepper paste, six tablespoons of isot (Turkish chili flakes), one teaspoon of black pepper, two cloves of garlic, half a bunch of parsley, half a bunch of spring onions, two eggs. We can list our ingredients as one tea glass of oil, one tablespoon of butter, and salt.
Another part of the answer to the question of how to make raw meatballs with eggs is the preparation step. Finely chop the spring onions and parsley, sprinkle with a teaspoon of black pepper, and set aside for later use. Put finely chopped onions, tomato paste, pepper paste, garlic, isot, salt, and bulgur in a large tray and start kneading. Knead for the first five minutes without adding water. Then continue kneading your meatballs by adding two handfuls of cold water to the meatballs every five minutes on average. Repeat the process of adding water several more times. After adding the last water, add the vegetables and knead a little more. Fry the eggs in hot oil, add them to the meatballs, and knead a little more. You can serve it in small portions with buttermilk and salad.”
