How to make Practical Raw Meatballs with Walnut Meatless Recipe? Tips of the recipe, thousands of recipes and more... Türk 25 minutes, raw meatballs with walnuts, meatless raw meatball ingredients, meatless raw meatball recipe, raw meatballs at home, easy raw meatballs recipe, raw meatballs in the food processor, Practical Recipes

Practical Raw Meatballs with Walnut Meatless Recipe

Portion: 6-8 Persons Preparation: 10 min Cooking: 20 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 2 oy 5,00/5)
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I started trying this recipe 8 months ago, because my mom has it too. meatless ready-made meatballs we loved it so much. I had made the hazelnut version before, but I didn't give it to him because I didn't like it. After 8 months, I made this final version by putting together the pros and cons and it was exactly what I wanted. I was as sad as I was happy when I tasted it...

Because you already know why.

raw meatballs in food processor

I ate real raw meatballs from master hands, but I could never like meaty ones. Raw Meatballs with Eggs and, as I did, the walnut ones were the ones that appealed to my palate the most. Let's say ours is Istanbul work, it's the best 😄

The biggest advantage is that it is prepared in a short time without kneading too much.


Ingredients for Meatless Walnut Practical Raw Meatballs Recipe

  • 2 cups of raw bulgur wheat
  • 2 cup of hot water
  • 1 pieces of onion
  • 1 cloves of garlic
  • Half a glass of walnuts
  • 1 meal spoon tomato paste
  • 1 tablespoons of isot
  • 1 tablespoon of sumac
  • half a teaspoon of cumin
  • Salt
  • Half a teaspoon of pomegranate syrup
  • Half tea glass of olive oil

How to Make Meatless Meatballs with Walnut Practical Raw Meatballs Recipe?

  1. Add 2 glasses of water to the brown bulgur with raw meatballs, cover and let the bulgur water rest until it swells.
  2. Soak sumac and isot in 3-4 tablespoons of water.
  3. While the bulgur is rising, pull the onion, tomato paste, garlic, walnuts, olive oil, cumin and salt from the robot.
  4. Add the bulgur mixed with isot and sumac to the onion mixture.
  5. Cook the bulgur for about 5-6 minutes by running the food processor from time to time.
  6. Put the raw meatball mixture you have drawn on the kneading tray.
  7. Add pomegranate syrup and a little more oil according to your taste and knead until you reach the desired consistency.
  8. Let it rest for 1-2 hours, wet your hands, break off pieces, shape by squeezing and serve.
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