Beef and Pork Meatballs with Tomato Bulgur

Beef and Pork Meatballs with Tomato Bulgur

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 18, 2018.
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-Prepare the meatballs earlier in the day to make this recipe really quick to put together on the night

Ingredients

BULGUR

  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 carrots, grated
  • 2 cups tomato passata
  • 1 cup vegetable or chicken stock
  • 1 pack bulgur wheat
  • 1½ cups frozen peas
  • 1 courgette, cut in half and thinly sliced

MEATBALLS

  • 1 pack lean ground beef and pork
  • 1 egg
  • 1 pack meatball spice
  • 1 pack chopped walnuts

TO SERVE

  • 1 tomato, diced 1cm
  • ½ bunch basil leaves
  • ¼ pack feta cheese, crumbled

Steps

  1. Preheat oven grill to high.
  2. Prep & cook bulgur. Heat ½ tsp oil in a pot on medium heat. Cook onion and ½ tsp salt for about 3 minutes. Add garlic and carrots. Cook for 1-2 minutes, stirring, until softening. Add passata, stock and bulgur. Bring to a simmer and reduce heat to low
  3. 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. Stir in peas and courgette, then cook for 1-2 minutes further. Season
  4. Prep & cook meatballs. In a large bowl, mix together beef and pork, egg, meatball spice and ½ tsp salt
  5. Using damp hands, shape mixture into golf ball-sized balls. Brush with 1 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.
  6. Continue to grill meatballs and walnuts for about 1 minute, or until walnuts are toasted and meatballs are cooked.
  7. Prep garnishes.
  8. Serve bulgur topped with meatballs, tomato, basil leaves, feta cheese and walnuts.

Nutritional Information

Energy 1876 kj
448 kcal
Protein 41.2g
Carbohydrate 31.7g
Fat 15.1g