Beef Meatballs with Tomato Bulgur

Steps

1. Preheat oven grill to high.
2. Prep & cook bulgur. Heat ½ tsp oil in a pot on medium heat. Cook onion and ¼ tsp salt for about 3 minutes. Add carrot and cook for 1-2 minutes, stirring, until softening. Add canned tomatoes, stock and bulgur wheat. 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. Add peas and courgette, then cook for 1-2 minutes. Season.
4. Prep & cook meatballs. In a bowl, mix together meatball ingredients with ¼ tsp salt.
5. 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.
6. 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.
7. Prep garnishes.
8. Serve bulgur topped with meatballs, tomato, basil, feta cheese and walnuts.