Boulettes de Viande avec Sauce au Persil

 


Meatball mutton should be minced finely or minced twice through a meat machine.
It should crumble the finely chopped onion and also the stale baklava (or bread) soaked in water and add to the meat.
Salt, if desired, black pepper, spices and finely chopped parsley should also be mixed into the meat.
One or two egg yolks should be broken in the middle and kneaded and made into dough.
It would be more delicious to eat this meatball in a pan rather than grill it.
After the prepared dough is divided into pieces in the form of meatballs, each meatball should be dipped in flour, fried in lard, otherwise in vegetable oil, or in a very delicious way, in Urfa oil, on a plate with plenty of parsley, and a mustard paste should be poured on it.
After everyone gets the meatballs on their plate, whoever wants it should get this paste.
Whichever of the ingredients you want to add to the well-minced meat, other meatballs, select them and place the meatballs we will prepare in a pan with a little butter. On the fire, fry the meatballs by sprinkling flour with a spoon on the meatballs that start to sizzle after drinking the oil. Next, pour a ladle of hot broth over them. Finely chop the edible, competent mushrooms and parsley and sprinkle.
Also, chop the boiled carrots in the pot and leave them on the fire for a while and cook them together. Meatballs will be ok.


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