Perfectly Cooked: Non-Falling-Flat Boiled Stuffed Meatballs

Non-falling-apart boiled stuffed meatballs are a traditional type of boiled stuffed meatball made with a dough prepared from a mixture of fine bulgur, kitel (a type of bulgur paste), and flour, which does not fall apart or crack while cooking in boiling water.

When making stuffed meatballs (İçli Köfte), one of the biggest problems is the dough cracking, falling apart, or simply not being able to roll out thinly enough. However, there's a formula, or rather, a regional secret: choosing the right bulgur! When preparing the outer filling, we add Duru Sefer Kitel to the formula. So what's the secret of Sefer Kitel? Standard bulgur is boiled and dried, causing it to absorb water and swell during dough making; Duru Sefer Kitel, on the other hand, is made by peeling and grinding wheat without boiling it. Thanks to this ancient secret of Southeastern Turkish cuisine, you achieve that famous elastic texture as you knead the dough. A dough that doesn't stick to your hands, rolls out thinly, and never cracks when you shape it... In other words, the skill isn't in the difficulty of the recipe, but in the elasticity that Sefer Kitel gives to the dough.

Prepared with Duru Sefer Kitel and Duru Kısırlık Bulgur, this perfect outer coating is filled with a flavorful inner filling. The kitchen awaits you to make these delicious stuffed meatballs.

How many calories are in boiled stuffed meatballs that don't fall apart?

470/kcal

For the Outer Coating of the Non-Falling-Falling Boiled Stuffed Meatballs:

1 glass of Duru Sefer Kitel
2 cups Duru Bulgur for Kısırlık
1 egg
1 tablespoon of red pepper paste
1 teaspoon of flour
2 teaspoons of salt
2 cups of lukewarm water

For the filling of the non-falling-apart boiled stuffed meatballs:

400 grams of minced meat
2 dried onions
1 tablespoon of red pepper paste
1.5 tablespoons of butter
1 teaspoon of salt
1 teaspoon black pepper
1 teaspoon of chili flakes
1/2 bunch of parsley

For serving boiled stuffed meatballs that don't fall apart:

1 bowl of garlic yogurt
2 tablespoons of melted butter (with chili flakes)

The Secret to a Recipe for Boiled Stuffed Meatballs That Don't Fall Apart

You can wet your hand with water while you're stretching the dough with your finger.
Patiently knead the outer dough until it reaches a paste-like consistency.

How to Make Non-Falling-Falling Boiled Stuffed Meatballs?

To prepare the outer coating for the non-falling-apart boiled stuffed meatballs, combine 1 cup Duru Sefer Kitel, 2 cups Duru Kısırlık Bulgur, 1 egg, 1 tablespoon red pepper paste, 1 teaspoon flour, and 2 teaspoons salt in a large bowl. Gradually add approximately 2 cups of lukewarm water and begin kneading. Add water carefully and continue kneading until the mixture is non-sticky, easy to roll out, and easy to shape.
Set aside the prepared outer crust. While you prepare and cool the filling, the outer crust will rest and thicken.
To prepare the filling, place 400 grams of ground meat in a large pan and sauté until the juices have evaporated. Add 2 finely chopped onions and continue sautéing until softened.
Add 1 tablespoon of red pepper paste, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes to the sautéed onions and ground meat and cook. Then add 1.5 tablespoons of butter and stir until well combined, then remove from heat. Finally, add 1/2 bunch of finely chopped parsley, mix, and let it cool completely to prevent the filling from falling apart when shaping.
Take walnut-sized pieces from the rested outer dough and roll them into balls. Using your finger, open the center and shape the edges to be as even and thin as possible. Place the completely cooled minced meat filling inside, carefully close the edges, and give it its classic round shape.
Bring plenty of water to a boil in a large pot and add salt to taste. Carefully drop the prepared meatballs into the water. Cook over medium heat until the meatballs float to the surface and are fully cooked on the outside (approximately 10-15 minutes), then remove them from the water using a slotted spoon.
Place the boiled stuffed meatballs on a plate; drizzle with garlic yogurt, butter heated with chili flakes, and extra chopped parsley, and serve hot. Enjoy!