# 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
onions, cook until the
onion softens.
# 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
onions, black
pepper, crushed red
pepper, salt, 1/3 cup
flour in it.
# 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 don’t 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.
