# Clean the
chickpeas, wash and rest them in water for overnight. The day after, pour the
chickpeas with its water into a pot and boil it until the
chickpeas soften. Chop the calf meat into big pieces and add water on it, until the water raises about 1 inch higher than meat pieces and boil it.
# Put vegetable oil into a pot to prepare the filling and make it hot over medium heat. Then, add finely diced
onion in it. When, the
onion pieces turn to transparent, add ground meat in it and roast the mixture until the broth evaporates.
# Sprinkle salt, crushed red
pepper, allspice and black
pepper over the mixture. (Thickly pounded
walnut also may be added into the mixture.) Remove it from the stove and let it cool down.
# Meanwhile prepare the covering mixture. Clean the bulgur, wash and put into a mixing bowl. Add finely diced
onion on it, stir and rest it for 10 minutes.
# Then, add 2 times grinded meat, egg, crushed red
pepper and salt on it. Knead the mixture, until it smoothens by wetting your hands time to time.(For about 20 minutes.)
# Pick
walnut sized pieces from the prepared mixture and roll them into balls. Make a hole in the balls by your forefinger and enlarge them also. Put enough filling into these holes and close the top of the meatballs. Roll them again and force onto the tops gently.
# After preparing all the balls by this way, make small balls with the remaining filling mixture.
# After shaping all the balls, put 5 cups water and 1/2 tsp salt into a pot. When the water reaches to the boiling temperature, add the meatballs in it. Turn the heat to medium. When the meatballs start to lay over the water, remove the by a strainer.
# Then add the small meatballs into the water. And remove them from the water by the same way. (The meatballs may be steamed instead of boiling also.)
# Add 5 cups of broth,
lemon juice, salt, boiled meat and
chickpeas into the boiling water. When it reaches to the boiling temperature over medium heat add the meatballs in it. Cook them for about 5 minutes and then remove the pot from the stove.
# Put butter into a small skillet. After melting it over heat, add dried mint and crushed red
pepper in it.
# Place the meatballs into the service plates and pour the mixture of hot butter all over the meatballs.
