Beef and Pork Meatballs with Tomato Bulgur
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 18, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 18, 2018.
Ingredients
BULGUR
- ½ red onion, thinly sliced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 can chopped tomatoes
- ¾ cup vegetable or chicken stock
- 1 pack bulgur wheat
- ½ cup frozen peas
- ½ broccoli, florets and stalk 1cm
MEATBALLS
- 1 pack lean ground beef and pork
- ½ egg, whisked
- 1 pack meatball spice
- 1 Tbsp chopped walnuts
TO SERVE
- ½ tomato, diced 1cm
- ½ bunch basil leaves
- 1 Tbsp feta cheese, crumbled
Steps
-
Preheat oven grill to high.
-
. Prep & cook bulgur. Heat ¼ tsp oil in a pot on medium heat. Cook onion and a pinch of salt for about 3 minutes. Add garlic and carrot. Cook for 1-2 minutes, stirring, until softening. Add canned tomatoes, stock and bulgur. Bring to a simmer and reduce heat to low
-
Cook bulgur for 12-14 minutes, stirring occasionally, until bulgur is cooked and sauce has thickened. If sauce gets too thick before bulgur is cooked, add a little extra water. Add peas and broccoli, then cook for 2-3 minutes. Season.
-
Prep & cook meatballs. In a bowl, mix together beef and pork, egg, meatball spice and ¼ tsp salt.
-
Using damp hands, shape mixture into golf ballsized balls. Brush with ½ tsp oil and place on a lined oven tray. Grill meatballs (on upper oven rack) for about 8 minutes. Remove tray from oven and place walnuts on one side of tray.
-
Continue to grill meatballs and walnuts for about 1 minute, or until walnuts are toasted and meatballs are cooked.
-
Prep garnishes.
-
. Serve bulgur topped with meatballs, tomato, basil leaves, feta cheese and walnuts.
Nutritional Information
Energy |
1877 kj 449 kcal |
---|---|
Protein | 42.5g |
Carbohydrate | 32.0g |
Fat | 14.0g |