• Turkish Meatball Stew

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    • 1 pound lean hamburger
    • 1 egg
    • 2-3 tbsp. dry bread crumbs
    • 3 tbsp. chopped onion
    • 1 tbsp. chopped fresh parsley
    • 1/4 teaspoon allspice
    • Salt & pepper to taste
    • 1-2 tbsp. tomato paste


    1. Mix all ingredients for meatballs together. Knead well. Shape into oblong balls about the size of a soup spoon. Fry meatballs in a small amount of oil, turning to brown all sides. Drain well.
    2. Brown bell peppers, onion slices and carrot pcs lightly in same oil; drain. Pour off any excess grease and stir tomato paste into skillet. Add in all vegetables; cover skillet and cook over low heat 10 min, adding a little water as necessary. Place meatballs on top of vegetables, cover and cook another 10 min. Serve with rice. Serves about 4.

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