Imagine a dish that transports you straight to the vibrant streets of the Middle East, where every bite tells a story of tradition and flavor. These Bulghur Meatballs with Fresh Vegetable Sauce are not just a meal—they're a culinary adventure waiting to happen in your very own kitchen! Packed with aromatic spices, tender meat, and a colorful vegetable sauce, this recipe promises to turn an ordinary weeknight dinner into an extraordinary gastronomic experience that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup bulghur wheat
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups diced tomatoes
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 tablespoons olive oil
Instructions
- Rinse the bulghur wheat thoroughly under cold water and place in a medium bowl. Cover with hot water and let soak for 15 minutes until softened. Drain excess water and set aside.
- In a large mixing bowl, combine ground beef or lamb, soaked bulghur wheat, finely chopped onion, minced garlic, cumin, paprika, salt, and black pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Shape the meat mixture into oval or round meatballs, approximately 2 inches in diameter. Ensure each meatball is compact and uniform in size for even cooking.
- Heat olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the skillet and cook for 4-5 minutes on each side, turning gently to ensure they are browned evenly and cooked through.
- In the same skillet, add chopped bell pepper and zucchini. Sauté for 2-3 minutes until slightly softened.
- Add diced tomatoes to the skillet, stirring gently to combine with vegetables. Reduce heat to medium-low and let the sauce simmer for 10 minutes.
- Return the cooked meatballs to the skillet, coating them with the fresh vegetable sauce. Simmer for an additional 5 minutes to allow flavors to meld together.
- Remove from heat and let rest for 3-4 minutes. Serve hot, garnished with fresh herbs like parsley or mint if desired.
Tips
- Bulghur Soaking Secret: Ensure you drain the bulghur wheat thoroughly after soaking. Too much moisture can make your meatballs fall apart.
- Meat Mixing Technique: When combining ingredients, mix gently with your hands, but don't overwork the meat. Overworking can make meatballs tough and dense.
- Size Matters: Keep meatballs uniform in size to guarantee even cooking. Use a small ice cream scoop or weigh each portion for consistency.
- Skillet Heat Management: Use medium-high heat when browning meatballs to achieve a beautiful golden crust without burning.
- Flavor Boost: For an extra flavor punch, consider adding a pinch of fresh herbs like mint or parsley directly into the meat mixture.
- Make-Ahead Magic: These meatballs taste even better the next day, so don't hesitate to prepare them in advance for meal prep.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 28g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
