Ingredients (Serves 6)
1 kg lean ground meat
½ tea glass of plain butter
½ kg onion
250 gr walnut kernels 
salt and black pepper 
Tart pomegranate seeds in autumn 
12 tea glasses of bulgur
½ kg pounded black meat 
1 onion
Salt, black pepper
6 tablespoons of red pepper flakes

Preparation
Put the ground meat in a pan and cook it with half a glass of water for a while. When the water is absorbed, add finely chopped onion, oil and fry, add salt, spices and finely chopped walnuts. Mix well, remove from heat, add pomegranates. Put pounded black meat, onion cut into eight pieces, red pepper flakes, salt and black pepper in the tray and mix well. Gradually add bulgur and start kneading with water. When the meatballs are ready, the quartered onions inside are cleaned and thrown away, and rolled in the palm of the hand to the size of a walnut. The rolled meatballs are held in the palm of the hand and hollowed out with the index finger of the other hand. The prepared stuffing is put inside, the mouth is closed, and rolled. It is boiled by throwing it into boiling salted water in a pot. It is eaten with bostanah after being taken to a serving plate. If desired, boiled meatballs can be lightly browned in oil in a pan and eaten.

Source: Flavor from Tandoor / Lütfiye AKALIN