Meatballs and kebabs
These meatballs are made by mixing ground beef with fine bulgur. The fiber in the bulgur helps raise blood sugar more slowly, making this a diabetes-friendly option. The raw mixture can be stored in the freezer, so the meatballs can be prepared ahead for picnics and lunchboxes.
Soak the fine bulgur in hot water for 15 minutes, then drain off the excess water.
Thoroughly knead the ground beef with the soaked bulgur, grated onion, finely chopped parsley, cumin, black pepper, salt, and red pepper flakes.
Refrigerate the mixture for 30 minutes so the flavors can meld and the meatballs hold their shape.
Take portions of about 60 grams and shape them into oval meatballs. Grill over hot coals for 4 minutes per side, 8 minutes total.
Do not shape the mixture before letting it rest for at least 30 minutes, or the meatballs may fall apart on the grill. Cook the raw mixture the same day; do not keep it in the refrigerator for more than 1 day. Allergen: contains wheat (gluten).
Harcı tam 30 dakika buzdolabında dinlendirdim ve mangalda köfteler hiç dağılmadı, önceki denemelerimde bu adımı atladığım için köfteler kırılıyordu. Dondurucudan çıkarıp doğrudan ızgaraya koyduğumda da sorun yaşamadım.
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