Armenian Kufta

This would be categorized as a 'stuffed' meatball! It's a recipe that cousin Debbie, sister Diane and I worked on this winter, trying to replicate our grandmother's kufta. It's been many many years since we've had this, and I think we have it down pretty well. It can be made as a side dish or a main dish soup, by adding pasta and vegetables to the broth when you add the meatballs.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 20 meatballs

Ingredients

• 1 1⁄2 lbs ground lamb or 1 1⁄2 lbs beef
• 2  cups  cracked wheat, fine ground
• 1  small onion, minced
• 1  tablespoon parsley, minced
• 2  teaspoons salt
• 1⁄2 teaspoon black pepper
• 1  lb ground lamb or 1  lb beef
• 1  large onion, chopped
• 1⁄2 cup parsley, chopped
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  quarts broth, beef or 2  quarts chicken

Directions

1. For the outside shell, mix 1-1/2 lbs. ground lamb, bulghur, onion, salt, pepper and parsley together with 1 cup of water. Knead until it becomes cohesive and dough like.
2. Set aside and brown 1 lb lamb with large chopped onion until meat is cooked. Add parsley, salt and pepper and cool.
3. In the meantime, roll outside shell mixture into balls the size of a small egg. Use a bowl of ice water to keep mixture from sticking to your hands. Shape into cups by inserting your thumb into ball and rotating in your opposite hand until you form a thin shell. Keep wetting your hands in the ice water to keep shell from cracking.
4. Fill shell with cooked meat mixture, about 1 tablespoon, close shell, wetting hands with ice water, and seal opening.
5. Set aside on a sheet pan, continue to roll balls. Place tray in refrigerator to chill.
6. Boil 2 quarts of broth, add pasta and vegetables. Add meatballs and cook them 10 minutes or until they rise to the top.
7. Sometimes served with yogurt on the side.