VOLI are marbles, the multicolored little balls that were so popular with kids during my childhood. But unlike the glass versions, which were quite expensive, the ones we used to play with were made of clay and colored in various bright, glossy shades. They were fragile, and their glaze would crack, revealing their dark red insides, similar in color to these delicious meatballs with bulgur.
This recipe comes from the island of Rhodes, and bulgur is probably the grain originally used. Later, in the stewed meatballs of the mainland, it was replaced by rice.
Serve with mashed potatoes, bulgur and/or rice pilaf.
In a large bowl, combine the meat, all but
Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.
In a large, deep skillet with a lid, or a Dutch oven, heat the remaining
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