# Put the
bread crumbs into a deep bowl. Grate the
onion on it, add egg and salt also. Knead it until the crumbs lose their original shapes.
# Blend the veal or grind it. Add it into the mixture of crumbs, with its broth.
# Add bulgur, black
pepper and crushed red
pepper on it, and knead the mixture for about 2-3 minutes. (The mixture may be juicy, it is normal.)
# Refrigerate this mixture for half an hour to grow the bulgur in it.
# Meanwhile, peel the
potatoes and chop them. Fry them in hot oil with pink color, then remove them from the oil and place onto the paper towel to remove the extra oil.
# Pick pieces from the refrigerated mixture and shape them however you want. Fry them in the oil, which you fried the
potato pieces in also. Then, place the meatballs onto the paper towel to remove extra oil.
# Slice the
onions into half circles, finely slice the parsley also. Knead the
onion pieces with salt and mix it with salt.
# Place the meatballs onto the service plate and garnish them with fried
potato and mixture of
onion and parsley.
