How to Make Stuffed Meatballs in a Tray?

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Prepare the Bulgur Correctly for the Outer Coating: For the outer coating of the stuffed meatballs in the tray, take the fine bulgur, semolina, flour, and spices in a large bowl. Soak the bulgur in hot water, cover, and let it swell for about 10-15 minutes. Then, add the tomato paste and the necessary amount of water and start kneading the mixture. Kneading until the mixture becomes a paste-like consistency and is easy to shape is important to prevent the meatballs from falling apart. If the outer coating is too dry, it will be difficult to shape; if too much water is added, they may soften and fall apart while baking in the tray.

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Prepare the Filling with a Texture and Flavor: For the filling, sauté finely chopped onions in vegetable oil or butter until softened. Add the minced meat and cook until the liquid evaporates, then add salt, pepper, red pepper flakes, and cumin (optional). Add the walnuts and sauté for a few more minutes, then remove the filling from the heat. Allowing the filling to cool completely before placing it in the tray prevents the outer layer from softening. If the filling is left hot, the shape of the bulgur layer may be distorted, and the layers of the meatballs may separate.

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Spread the layers evenly in the baking tray. Take half of the prepared bulgur mixture and spread it evenly on the bottom of a greased baking tray, lightly wetting your hands. Pour the cooled minced meat filling over it and spread it evenly, making sure there are no gaps around the edges. Place the remaining outer mixture on top of the filling in pieces, pressing down with your hands to create a smooth top layer. Making slit marks on the top surface with a knife will both make it easier to cook and ensure you get neat pieces when serving. Finally, drizzle with melted butter or vegetable oil and bake.