Masterchef Stuffed Meatballs Recipe: How to make the most delicious stuffed meatballs at home, what are the ingredients?

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Making Stuffed Meatballs in MasterChef: How to Make Practical and Delicious Stuffed Meatballs at Home?

In the 155th episode of MasterChef Turkey, the contestants were asked to make stuffed meatballs for the captain game. Stuffed meatballs are one of the popular flavors of Turkish cuisine and a dish that is widely prepared especially in the Southeastern Anatolia Region. Although making stuffed meatballs requires some skill and patience, it can be easily made at home. Here is the stuffed meatball recipe and ingredients made in MasterChef…

Ingredients Required for Stuffed Meatballs Recipe

To make stuffed meatballs, you will need two separate groups of ingredients. The first is the ingredients required for the dough of the stuffed meatballs, and the second is the ingredients needed for the stuffing of the stuffed meatballs. The ingredients required for the dough are:

  • 2 cups fine bulgur wheat
  • 1 glass of semolina
  • 3 cup of hot water
  • 1 pieces of eggs
  • 1 tablespoon tomato paste
  • 1 tablespoon of pepper paste
  • 1 tablespoon of olive oil
  • 3 tablespoons of flour
  • 2 teaspoons (wiping) chili pepper
  • 2 tea spoon salt

The materials required for the filling are as follows:

  • 200 grams of butter or margarine (14 tablespoons)
  • Minced grams of 550
  • 1/2 tea glass of water
  • 4 medium onion
  • 2 tea spoon salt
  • 1 teaspoon of mint (optional)
  • 2 teaspoons of chili pepper (optional)
  • 1 teaspoon of thyme (optional)
  • 1 teaspoon black pepper (optional)
  • 1 pinch cumin (optional)
  • 10 stalks of parsley
  • 1 cup walnuts (coarsely ground)

How To Make Meatballs With Stuffed Meatballs Recipe?

To make stuffed meatballs, you first need to prepare the dough. To do this, soak the bulgur and semolina with hot water in a container with a lid, cover it and leave it to rest for about 30 minutes. During this time, bulgur and semolina will absorb water and swell.

Put the rested bulgur mixture on a tray (a raw meatball tray if you have one) or a bowl and add oil, tomato paste, flour, egg, chili pepper and 2 teaspoons of salt and knead well. After kneading for about 15 minutes, bring all the dough together and cover it with a damp cloth. Let it rest for about 30 more minutes.

While the dough is resting, you can prepare the filling. To do this, put 200 grams of oil in the pot and cook the minced meat, stirring constantly, until it changes color. After the minced meat acquires color all over, add half a tea glass of water to form grains and fry until it absorbs the water. After draining the water, add the diced onion and continue frying. After the onions are completely roasted, add 2 teaspoons of salt and spices. Add the walnuts and turn off the stove. Add the parsley, mix it one last time and put it in another bowl to cool.

Take small pieces from your dough, larger than walnuts or eggs, and roll them. Open it with your thumb or index finger, fill it with mortar and close it. If you cannot roll it out in your hand, you can put the dough between wax paper, open it large, and put stuffing into the pieces you cut out into molds and close them like a pastry.

You can fry your stuffed meatballs in hot oil or boil them in water. To fry, heat oil in a deep pan and fry the stuffed meatballs until they turn golden brown. To boil, put water in a large pot, bring to the boil, then throw the stuffed meatballs into the water and boil until they float to the surface.

Your stuffed meatballs are ready. Enjoy your meal!