# Firstly, prepare the meatballs’ mixture. Put the
bread crumbs into a mixing bowl. Add grated
onion on it. Knead the mixture until it turns into homogenous.
# Add ground meat, egg white, kasar
cheese, salt, cumin, black
pepper and finely sliced parsley on it, and knead the mixture to turn it into homogenous. Place it onto the lowest layer of the fridge.
# While refrigerating the meatballs’ mixture, prepare the puree. Put the peeled
potatoes into small bowl. Add 1/2 cup of water on it and place this bowl over medium heat.
# When the
potatoes start to soften, add
milk in it. Stir it constantly during the cooking to mash the
potatoes and make them cooked. When the mixture smoothens, remove it from the stove. Add salt, black
pepper, yolk, grated kasar
cheese and butter in it and mix it immediately.
# Divide the rested meatballs’ mixture into 8 equal pieces. Wet the bench and your finger a little, and roll out the mixture as dough into dessert plate size.
# Put about 1 tbsp cool puree onto the middle and fold it. Then place onto the greased baking tray.
# Cook the meatballs in the oven, which is preheated to 392 F, until their upper sides turn into pink. Serve it hot.
