# Remove the edges of the stale
bread slices, and put the inner sides of the slices into a deep bowl.
# Add grated
onion on it. Knead the mixture, until the
bread slices loose their shape and turn into dough.
# Add ground meat, salt, black
pepper and sodium bicarbonate on it, knead the mixture for about 4-5 more minutes.
# Add the finely sliced parley into the mixture finally, and knead the mixture for a while more to make the parsley pieces lay into the mixture smoothly.
# Cover the prepared mixture with nylon or cling film, and place the mixture onto the lowest layer of the fridge. Refrigerate it for overnight.
# The day after, fill the mixture into a cone, and force onto the mixture to get meatball pieces. Each off the meatball pieces should have half finger length.
# Fry the prepared Tekirdag Meatballs in hot oil, then place them onto paper towel to remove its extra oil.
# Place them onto the service plate then, garnish them with some fried vegetable pieces and
onion.
