Come On: Stuffed Meatballs in the Lemon Squeezer
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Preparation Time35 mins
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Cook Time10 mins
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View85
The thinness and shape of the stuffed meatballs are important. If it is fried, the crispiness of the shell is important, and if it is boiled, its soft but not falling apart texture is important. Making stuffed meatballs is hard work. Same goes for holding the dough.
Now, we will give you a delicious stuffed meatball recipe that you can easily prepare and shape in your tight times.
Now it is very easy to shape the stuffed meatballs. And with a kitchen appliance you never expected. Stretch film and lemon squeezer have rolled up their sleeves to bring you together with delicious stuffed meatballs. Well, what are you waiting for?
We left the video of the recipe here to inspire you. Bon appetit. 
Ingredients
Follow the directions
1
StepHeat the pan in which you will prepare the mixture and add the olive oil.
2
StepFry the onions until they turn pink.
3
StepAdd the minced meat to the fried onion and continue cooking, stirring, until the minced meat releases and absorbs its water.
4
StepAdd the walnuts and mix.
5
StepAdd the spices and tomato paste. Finally add the chopped parsley and remove from the heat.
6
StepPut the fine bulgur and semolina in a bowl. Add hot water and let it brew for about 15 minutes.
7
StepAdd pepper paste, flour, egg, salt and red pepper powder and knead well.
8
StepTurn the lemon squeezer upside down and cover it with a clean plastic wrap. Wet your hands and break off walnut-sized pieces of dough.
9
StepSpread it inside the lemon squeezer with your finger and shape the dough thinly.
10
StepPlace the stuffing you prepared into the dough and pull the stretch film to separate it from the lemon squeezer. Fill the base of the stuffed meatballs with a piece of dough and it's ready.
11
StepFry the dough in hot oil for 3-4 minutes until golden brown. That's it, bon appetit.
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