Raw Meatballs with Blender

Ingredients for the Blenderla Raw Meatballs Recipe

• 1 glass of ground brown bulgur
• 1 glass hot water
• 1 teaspoon of salt
• Grated half an onion
• 2 small cloves of garlic
• Quarter teaspoon of isot
• Half a tablespoon of chili flakes
• 1 teaspoon of black pepper< /li>
• 1 teaspoon of cumin
• 1 teaspoon of ground paprika (or you can add the same amount of cayenne pepper)
• 1 tablespoon of pomegranate syrup
• A little more than half a tea glass of oil
• 1, 5 tablespoons of tomato paste< /ul>
  • Curly or core lettuce
  • Parsley
  • Lemon
  • Pomegranate syrup, arugula etc.

How to Recipe Raw Meatballs with Blender How to do it?

1. Place the bulgur in a bowl and sprinkle 1 teaspoon of salt on it, add hot water and shake the bowl lightly so that everything gets wet.
2. Let it brew for min.
3. At this time, grate the onion and garlic with the fine side of the grater, squeeze out the juice well, add the swollen bulgur pulp.
4. If you use less onion and garlic, it gives a bitter taste.< /li>
5. Add the other ingredients and mix them with a spoon.
6. Crush with the back of the spoon and mix until the tomato paste turns into bulgur.
7. Then, while the bulgur is hot, start blending the bulgur with a blender. In other words, let the bulgur be mashed and softened by pressing it from top to bottom with a blender, and then pull it around in the blender. li>
8. Stir the bulgur from time to time with a spoon so that all parts are absorbed evenly.
9. Cover the meatball that has softened well and let it rest in the refrigerator for 15 minutes.
10. Take it out of the fridge and hand it for 6-7 minutes. knead it, so that it becomes well identified.
11. If the meatballs seem dry to your eyes, you can drop a few drops of oil, it may have absorbed the oil while resting in the fridge.
12. Take walnut-sized balls from the meatballs that have been kneaded enough by hand, squeezing them into a meatball shape, serve. Arrange on a plate or curly. Bon appetit.
    These meatballs are a little bit hotter than usual. You can increase or decrease the amount of pain according to your taste. If you want, you can squeeze half a lemon into it while kneading, but I didn’t need it because we squeezed it while eating. This delicious recipe, which is very practical and ready in almost half an hour, is a must-try for raw meatball lovers. I took the recipe from this site and made changes in the dimensions.