Meatballs with Bulgur by @cuisinovia

45 min
Medium

24 servings

🥩

730 g

Minced Pork

🧅

2.9 large

Onion

🌿

88 g

Parsley

🍠

190 g

Sweet Potato

🥚

1.5 large

Egg

🌾

26 g

Oats

🧂

8.8 g

Salt

🌶️

1.5 g

Black Pepper

🫑

3.4 g

Smoked Paprika

🌶️

0.29 g

Cayenne Pepper

🌿

4.4 g

Dried Mint

🫒

44 ml

Olive Oil

🧅

1.5

Onion

🌾

370 g

Bulgur

🍷

180 ml

White Wine

🍅

180 ml

Tomato Passata

🍲

880 ml

Chicken Broth

🥣

350 g

Yogurt

Preparation Steps

  1. Step 1/15

    In a large bowl, combine all the ingredients for the meatballs except for the olive oil and knead well with your hands.

  2. Step 2/15

    Form small meatballs, about 24.

  3. Step 3/15

    In a skillet, sauté the meatballs in olive oil until browned on all sides, then transfer them to a bowl.

  4. Step 4/15

    In the same skillet, sauté the onions until they start to brown slightly.

  5. Step 5/15

    Add the bulgur and stir until it is coated with oil.

  6. Step 6/15

    Pour in the wine and let it simmer until the alcohol evaporates.

  7. Step 7/15

    Add the tomato passata and the chicken broth.

  8. Step 8/15

    Return the meatballs to the skillet, cover and simmer for about 10–15 minutes, until the bulgur is cooked through.

  9. Step 9/15

    Sprinkle with parsley and serve with yogurt.

  10. Step 10/15

    Add 1 1/2 cups bulgur and stir until every grain is coated with the remaining oil.

    bulgur
    🥄wooden spoon
    🥄measuring cups

  11. Step 11/15

    Pour 125 ml white wine into the skillet and simmer until the alcohol has evaporated, about 2 to 3 minutes.

    white wine
    🥄wooden spoon
    🥄measuring cups

  12. Step 12/15

    Stir in 1/2 cup tomato passata and 2 1/2 cups chicken broth.

    tomato passata
    chicken broth
    🥄wooden spoon
    🥄measuring cups

  13. Step 13/15

    Return the browned meatballs to the skillet and nestle them into the bulgur mixture.

    minced pork
    bulgur
    🍴tongs

  14. Step 14/15

    Cover the skillet and simmer over low heat for 10 to 15 minutes, until the bulgur is tender and the meatballs reach 71°C (160°F) internally.

    minced pork
    bulgur

  15. Step 15/15

    Sprinkle with the remaining 1/2 cup fresh parsley and serve with plain yogurt.

    fresh parsley
    plain yogurt
    🥄measuring cups

Composition

Ingredients

Types

Meat, Vegetables, Eggs, Cereals, Seasonings, Spices, Herbs, Oils, Alcohol, Broths

Ingredients

Minced pork, Onion, Parsley, Sweet potato, Egg, Oats, Salt, Black pepper, Smoked paprika, Cayenne pepper, Dried mint, Olive oil, Bulgur, White wine, Tomato passata, Chicken broth, Yogurt

Allergens

Egg, Gluten, Sulfites

Dietetics

Dietary regimen

High-protein, Mediterranean diet, Dairy-free without yogurt

Calories

610 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 61g, Fat: 26g, Saturated fat: 8g, Fiber: 10g, Sugars: 8g

Nutritional Information

Minerals

Iron: 4.4mg, Potassium: 850mg, Calcium: 180mg, Sodium: 840mg, Zinc: 4.2mg

Vitamins

Vitamin A: 650µg RAE, Vitamin C: 13mg, Vitamin B12: 1.1µg, Vitamin B6: 0.7mg, Folate: 70µg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

large mixing bowl, box grater, chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, tongs, serving bowl

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, One-pot meal

Occasions

Family dinner, Weeknight dinner, Comfort food meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Mediterranean, Greek

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Tender, Juicy, Fluffy, Chewy, Saucy

Flavors

Savory, Smoky, Herby, Tomato-rich, Mildly spicy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave out longer than 2 hours,Refrigerate within 1 hour if ambient temperature exceeds 32°C (90°F)), fridge : 3 to 4 days (Store in an airtight container,Cool before refrigerating,Reheat meatballs to 74°C (165°F)), freezer : 2 to 3 months (Store in freezer-safe airtight containers,Freeze in individual portions,Thaw overnight in the refrigerator before reheating)