All Easy Recipes. Cook all that you can cook. Stuffed Meatballs
(Kufta)
 
What You Need:            (To Serve: 6 - 8)
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THE FILLING (CAN BE MADE IN ADVANCE)
  • 1 pound ground lamb or beef
  • 2 large yellow onions, peeled and finely chopped
  • cup finely chopped green bell pepper
  • 3 tablespoons chopped parsley
  • cup pine nuts, toasted and chopped
  • 1 teaspoon paprika
  • teaspoon finely chopped mint leaves
  • teaspoon each of salt, freshly ground black pepper, ground cinnamon, and dried basil

    THE KEYMA (THE OUTER MEATBALL)
  • 1 pounds extra Jean lamb, finely ground
  • cup fine bulgur, soaked 20 minutes in water and drained
  • 2 quarts Chicken Stock or use canned
  • 1 medium yellow onion, peeled and finely chopped
  • 1 tablespoon chopped parsley
  • Salt and freshly ground black pepper to taste

  • How To Cook:
    THE FILLING:
    1. Fry the meat until lightly browned.

    2. Add the onions and simmer 30 minutes. Add the green pepper and parsley.

    3. Cook 10 minutes. Add the remaining ingredients and stir.

    4. Chill completely. Shape into balls the size of a small walnut.

    THE KEYMA:
    1. Mix all the Keyma ingredients together. Beat mixture in an electric mixer until light and fluffy, 10 to 15 minutes.

    2. Dip hands in cold water, and then shape meatballs twice the size of walnuts.

    3. Make a dent in the middle of each ball, pressing all around the inside wall to make an opening for the filling-the thinner the wall the better.

    4. Place some filling in each hole. Seal and smooth surface with wet fingers.

    TO COOK:
    1. Place the Kufta, a few at a time, in boiling Chicken Stock.

    2. Cover and simmer 8 to 10 minutes.

    3. When the Kufta rise to the top, they are done.

    4. Accompany with Homemade Yogurt.


     
     
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