Meatballs and kebabs
A classic Armenian dish made by filling a smooth ground beef shell with a rice-based mixture. The meatballs are baked in tomato sauce and served as a main course at gatherings.
Knead the ground beef with the fine bulgur, drained onion juice, salt, and black pepper. Process it in a food processor until smooth.
Mix the ground beef, finely chopped onion, rinsed rice, cumin, parsley, and salt to make the filling.
Take palm-sized portions of the outer mixture and flatten them in your hand. Place a spoonful of filling in the center, close the edges, and shape into a ball.
Arrange the meatballs in a baking dish. Pour over the tomato paste thinned with water and add the melted butter. Bake in a preheated oven.
Serve the meatballs hot with their sauce.
Knead the outer mixture until the ground beef is as fine and smooth as possible; lumps may cause it to crack in the oven. Coat the meatballs thoroughly with sauce before baking to help keep the outside from drying out. Allergens: based on the ingredient list, contains wheat (gluten) and milk and dairy products. Check packaged products for other allergens on the label.
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