Raw meatballs, one of the most delicious foods in our country, have different preparations depending on the region. One of these is raw meatballs with eggs. For those wondering how to make raw meatballs with eggs, we will explain how to make raw meatballs with eggs. A truly delicious recipe for those who want to add different flavors to raw meatballs. Even though it is challenging, you will see that it is worth it in the end. In general, it is one of the special flavors of the Urfa region.
If we come to the answer to the question of how to make raw meatballs with eggs, let’s 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, one teaspoon of black pepper, two cloves of garlic, half a bunch of parsley, half a bunch of green onions, two eggs. We can list our ingredients as , a tea glass of oil, a 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. Chop the green onion and parsley very finely, sprinkle a teaspoon of black pepper on them and keep them aside for later use. Put finely chopped onion, tomato paste, pepper paste, garlic, isot, salt and bulgur into a large tray and start kneading. Knead without adding any water for the first five minutes. 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 a few more times. After adding the last water, add the greens and continue kneading some more. Cook the eggs in hot oil, add them to the meatballs and knead some more. You can serve it in small squeezes with buttermilk and lettuce.
