Dalyan Meatballs Recipe

Ingredients:

For: 6 People

Prep: 30 Min

Cook: 30 Min

Steps:

1. Take the minced meat in a deep mixing bowl and add the grated onion, crushed garlic, breadcrumbs or crumbled stale bread crumbs, eggs and spices. Knead until all the ingredients are well combined.
2. Clean the carrots and cut 2-3 cm from the top and bottom. Add enough hot water to cover the carrots and peas and boil for 10-15 minutes. Boil the eggs in a separate bowl to the consistency of apricots.
3. Give a roll shape to the meatballs you bought on greaseproof paper. Make a slot in the middle of the meatball roll for vegetables all the way through. Insert and reseal the eggs and boiled vegetables and re-roll by turning the closure down and straightening it. Make a neat package by closing the empty part of the greaseproof paper and rolling it.
4. Wrap the second greaseproof paper on the rolled roll in the same way and close it. Take it on a baking tray and bake in the oven you have set to 200 degrees in advance for 40-45 minutes.
5. In the meantime, heat the olive oil in a sauce pan and fry the tomato paste until fragrant, add water or broth, cook on low heat for 5-6 minutes and remove from the fire.
6. Remove the baking tray, cut the meatball pack with a pair of scissors and place it in another glass baking dish, taking care not to break up. Spread half the sauce on it and bake for another 10 minutes.
7. Take out the Dalyan meatballs and let them rest for 5-6 minutes. Using a sharp knife, slice 2cm thick just before serving. Pour the remaining sauce over them and serve hot with mashed potatoes. Bon Appetit!

Meatball Vegetable