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1
Place the bulgur and water in a small saucepan. Cover securely with a lid, and set over medium-high heat. Bring to a boil. Once boiling, reduce the heat so that the water simmers. Simmer for 20-25 minutes, until all the water is absorbed and the bulgur is tender. Remove the pan from the heat, and fluff the bulgur with a fork.
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2
Heat the olive oil in a large saucepan over medium-high heat. Once the oil is shimmering, add the onion. Saute the onion for 5-6 minutes, until translucent and lightly browned.
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3
Transfer the onion to a large mixing bowl. Add the ground turkey, egg, salt, black pepper, nutmeg, and cooled bulgur. Use a wooden spoon to mix until the ingredients are thoroughly combined. Cover the bowl with plastic wrap and refrigerate for at least one hour.
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4
Preheat the oven to 375u00b0 F. Line a large rimmed baking sheet with parchment paper.
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5
Remove the meat mixture from the refrigerator. Using a spoon and clean hands, shape the mixture into 28 meatballs, using about 2 Tablespoons for each, and arrange them on the baking sheet.
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6
Transfer the baking sheet to the middle rack of the preheated oven. Bake the meatballs for 14-16 minutes, until cooked through.
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7
While the meatballs bake, prepare the sauce. In a large saucepan, whisk together the grape fruit spread, ketchup, and sriracha. Set the pan over medium-low heat, and bring the sauce to a gentle simmer.
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8
Once the sauce is simmering, carefully add the baked meatballs to the pan. Stir gently to evenly coat them in sauce. Serve immediately.
