Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Meatballs Recipes


Dalyan Meatballs With Puree (Meatballs Recipes)

Banu Atabay's Pureli Dalyan Kofte
Main Page » Meatballs Recipes » Dalyan Meatballs With Puree


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Dalyan Meatballs With Puree



Instructions:
# Grate the onion, don’t drain its juice.
# Soak the bread slices with the onion and its juice.
# Add ground meat, salt, black pepper, egg and finely sliced parsleys in it and knead for about 10-15 minutes.
# Let the meatball stuff stand. In the meantime prepare the puree. So mash the potatoes, add milk slowly and then add butter.
# Cut a piece from the aluminium foil which has 14-15 inches length. Put the meatball stuff on it and lay.
# Cover the upper side of the stuff with puree.
# Put the boiled carrot and the boiled and sliced into 4 pieces egg to the edge of the stuff.
# Roll the stuff by the help of foil and make a roll.
# Cover the stuff with foil tightly.
# Preheat the oven to 347 F. Cook for 40 minutes. Rest it for 30 minutes, this makes easy to slice.
# Slice it into pieces which have 1 inch thickness.


Note: You can cook this meal with carrot pure instead of potato.


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For meatballs:
17.6 ounces ground meat
1 egg
1 onion, medium size
3 stale bread slices
4-5 parsley stems
1 boiled egg
2 thin carrots
1 tsp salt
1/2 tsp black pepper

For puree:
3 boiled potatoes
7 tbsp milk
7 tbsp butter