# Prepare the stuffing at first. Fry the ground meat with 2 tbsp vegetable oil over medium heat. When the ground meat starts to become watery, add the diced onion
s, cook until the onion
# Add thickly pounded walnut
, pistachio, salt, black pepper
, allspice, crushed red pepper
and finely sliced parsley in it, and remove it from the stove. For keeping the vapour in the pot, cover the lid on and let it cool down.
# When the stuffing cools down, prepare the covering of the meatballs. Put the bulgur onto a tray (bulgur must be dry). Make a pool in the middle of bulgur, put grated onion
s, black pepper
, crushed red pepper
, salt, 1/3 cup flour
# Knead all the ingredients until smoothen the mixture. For reaching to the right consistency add the flour
and the water little by little.
#Add the fatless ground veal into the smooth mixture, knead the mixture for about 8-10 minutes.
#Pick half lemon
sized pieces, roll them between your palms. Make a hole in the meatball by turning it around your forefinger.
#Fill the stuffing into the hole, but dont put too much, and let a space on the end for closing the ends.
#Reverse it between your palms and constrict the ends and close them. The meatballs will get a shape as football.
#Prepare all the meatballs by the same way. Fry them in hot oil with pink colour and without drying them, and place them on paper towel.
# Serve warm.