Beef Meatballs with Tomato Bulgur
Ready in 40 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 20, 2019.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 20, 2019.
Ingredients
BULGUR
- ½ red onion, thinly sliced
- 2 carrots, grated
- 2 cups tomato passata
- 1 cup 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 mix
TO SERVE
- 2 Tbsp chopped walnuts
- 2 tomatoes, diced 1cm
- ½ bunch basil, chopped
- ½ pack feta cheese, crumbled
Steps
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Preheat oven grill to high.
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Prep & cook bulgur. Heat ½ tsp oil in a pot on medium heat. Cook onion and ½ tsp salt for about 3 minutes. Add carrots and cook for 1-2 minutes, stirring, until softening. Add passata, stock and bulgur wheat. Bring to a simmer and reduce heat to low.
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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 courgette, then cook for 1-2 minutes. Season.
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Prep & cook meatballs. In a bowl, mix together meatball ingredients with ½ tsp salt.
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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.
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Toast walnuts. 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.
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Prep garnishes.
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Serve bulgur topped with meatballs, tomatoes, basil, feta cheese and walnuts.
Nutritional Information
Energy |
1859 kj 444 kcal |
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Protein | 14.6g |
Carbohydrate | 32.2g |
Fat | 14.6g |