Either Boil or Fry: Perfect Stuffed Meatballs

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

put-200-grams-of-oil-in-the-pot-and-cook-the-minced-meat-stirring-constantly-until-it-changes-color-after-the-minced-meat-changes-color-all-over-add-half-a-tea-glass-of-water-to-make-it-grainy-and-roast-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

place-the-bulgur-mixture-that-we-have-left-to-swell-on-a-tray-a-raw-meatball-tray-if-you-have-one-or-a-bowl-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-minutes

take-small-pieces-from-your-dough-larger-than-walnuts-or-eggs-and-roll-them-open-it-with-your-thumb-or-forefinger-fill-it-with-mortar-and-close-it

roll-out-all-the-meatballs-in-the-same-size-and-fill-them

fry-in-hot-oil-if-you-wish-you-can-also-boil-it-in-water-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-in-molds-and-close-them-like-a-pastry

stuffed-meatballs-are-ready-bon-appetit-in-advance