1/3 cup ground walnut halves or shelled pistachios
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon hot red pepper flakes
For the Case:
1/3 cup fine bulgur
1 tablespoon ground beef
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup boiled, mashed potato
1/2 of 1 large beaten egg
1 small onion, grated
Sunflower or other light oil for frying
Method Serves: 2-4 Total Time: 45 mins
Make the Filling
In a small skillet, fry 1/4 pound ground beef until just cooked. Add the onion and continue to stir until the onion softens.
Add the ground nuts, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and hot red pepper flakes and continue to saute. When all the flavors have combined, remove the pan from the heat and let it rest.
Make the Case
In a large mixing bowl, combine the bulgur, 1 tablespoon ground beef, 1/2 teaspoon black pepper, 1/2 teaspoon salt, potato, egg, and onion and knead together for several minutes to form a dough.
Break off walnut-size pieces of the dough and roll them into balls. With your index finger, push some of the meat and nut filling into the center of the dough and close the end. Shape the meatballs to be narrower at the ends and thicker in the middle in a kind of spindle shape.
Heat a generous amount of sunflower oil in a large skillet and fry the meatballs evenly on all sides until dark golden-brown. Drain them no paper towels. Serve them piping hot.
Garnish with fresh Italian parsley and serve with plain yogurt mixed with grated cucumber and fresh dill.