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

Meatballs Recipes


Palestinian Meatballs (Meatballs Recipes)

Banu Atabay's Filistin Koftesi
Main Page » Meatballs Recipes » Palestinian Meatballs


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Palestinian Meatballs



Instructions:
# Clean the leeks and wash them. Cut them into pieces, each of them has 1/2 inch thickness, and boil them in some water, until the pieces soften.
# Put the ground meat into mixing bowl, add 1/3 cup crumbs on it, add meatballs’ spice, black pepper, crushed red pepper and salt on it.
# After kneading the mixture for a while, add boiled and grated potato in it. And add the squeezed leek pieces which are removed from the water onto the mixture also. Knead this mixture for about 5-6 minutes.
# Place the prepared mixture onto the lowest layer of the fridge and refrigerate for half an hour at least.
# Pick double sized pieces from the prepared mixture and shape them as long oval pieces.
# Dip the prepared meatballs into the whisked egg in a bowl. Then cover them with crumbs, and fry in hot oil. Remove them from the oil and place onto the paper towel to remove extra oil in them.
# Serve it with feta cheese and pilaf.


Note: If the fried Palestinian Meatballs is refrigerated for overnight, the taste of the meatballs increases.


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8.8 ounces ground calf meat
2.20 pounds leek
1 big potato
1/3 cup crumbs
2 tsp meatball spice
1 tsp black pepper
1 tsp crushed red pepper
2 tsp salt

For Upper Side:
1 cup crumbs
2 eggs

For Frying:
2 cups vegetable oil