Stuffed Meatballs
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Recipe taken from a cookbook by John Smith, 'Armenian Cuisine' (1960).
Ingredients
- Beef - 4.4 oz
- Buckwheat Groats - 0.4 oz
- Onion - 0.9 oz
- Clarified Butter - 0.4 oz
- Chicken Egg - ½ piece
- Tomato Puree - 0 fl oz
- Potato - 3.5 oz
- Rice - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
Step by Step guide
Step 1
Separate the meat from the bones of the hind leg or shoulder.
Step 2
Boil the bones to make broth and strain it. Pass the meat through a meat grinder twice.
Step 3
Add the cooked wheat groats, raw eggs, salt, and pepper to the minced meat and beat for 10 minutes until a homogeneous mass is obtained.
Step 4
Divide the mixture into balls the size of a chicken egg.
Step 5
Prepare the filling separately. Sort the rice, rinse it, and cook until half done.
Step 6
Mix the rice, finely chopped fried onion, finely chopped parsley, salt, and pepper well.
Step 7
Make an indentation in the prepared balls, place the filling inside, and reshape them.
Step 8
In the strained broth, add peeled, rinsed, and then coarsely chopped potatoes, fried finely chopped onion, and tomato puree, bring the broth to a boil, then add the meatballs and cook them until they float to the surface of the broth.
Step 9
Serve the soup, sprinkled with finely chopped parsley.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.