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

Meatballs Recipes


Meatballs with Leek (Meatballs Recipes)

Banu Atabay's Lahanali Kofte
Main Page » Meatballs Recipes » Meatballs with Leek


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Meatballs with Leek



Instructions:
# Prepare the meatballs at first: crush the garlic cloves with salt, add grated onion and crumbs on it. Knead the mixture, until the crumbs soften.
# Add ground meat, cumin and black pepper on it, knead this mixture for 5 minutes at least. Pick walnut sized pieces from the meatballs’ mixture, roll them at first, then shape them as patties.
# Put 1/2 cup of vegetable oil into a large pot and make it hot over medium heat. Then fry the both sides of the meatballs with this oil, until the color of the sides changes a little.
# After removing the meatballs from the oil, add finely sliced long peppers and garlic into the same oil. Sauté it until the color of the pepper pieces changes.
# Add finely sliced non-cooked cabbage, garlic and tomato paste in it. Sauté the mixture until the cabbage pieces become smaller. Add peeled and finely chopped tomato in it and sauté it for a while. Add 1 + 1/2 cups water or broth in it, cover the lid of the pot and cook the meal for half an hour.
# Put the cooked mixture of cabbage into a separate bowl. Place the meatballs into the same pot, by getting them stay particularly over and over.
# Lay the mixture of cabbage over the meatballs and sprinkle kasar cheese all over. Cover the lid of the pot and cook it for 20 minutes.
# Serve it hot.


Note: Instead of kasar cheese, any of the fatty cheeses may be used also to prepare the "Meatballs with Cabbage".


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5 medium cabbage leaves
3 long green peppers
2 garlic cloves
1 tomato
1 tbsp tomato paste
1 tsp oregano
1 tsp salt
1 + 1/2 cups water or broth
1/2 cup vegetable oil
1 cu grated kasar cheese

For the Meatballs:
1.10 pounds ground calf meat, fatless
1 small onion
8 garlic cloves
3 slices of stale bread
1 tsp salt
1 tsp black pepper
1 tsp cumin