Ingredients (Serves 8)
½ kg pounded black meat
10 tea glasses of bulgur for meatballs
2 large onions
2 teaspoons of salt
1 teaspoon of black pepper 
3 tea glasses of red pepper flakes

Preparation
Put bulgur on the tray. Put the pounded meat, finely chopped onion, three A tea glass of red pepper flakes, a teaspoon of black pepper, and salt are added and kneaded as in stuffed meatballs. When it reaches the right consistency, it is rolled into large balls. It is boiled in boiling salted water and then drained. It is eaten boiled or lightly fried with lebeni or bostana. Boiled yuvalaks can be eaten by cutting them in half, frying them in oil with beaten eggs or without eggs.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN