Turkish Kofte Meatballs With Bulgar Salad Recipe

Name: Turkish Kofte Meatballs With Bulgar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 ml vegetable stock; 200 g coarse bulgur wheat; 500 g tomatoes, deseeded and finely diced; 400 g cucumber, peeled and finely diced; 2 None mild green chilli peppers, deseeded and thinly sliced; 75 g spring onions, trimmed and chopped; 8 None sprigs fresh mint, chopped, plus extra sprigs to garnish; 2 bunches flat leaf parsley, trimmed and chopped; 6 tbsp lemon juice; 20 g tomato puree; 8 tbsp olive oil; 1 None day old bread roll, roughly torn into pieces; 600 g lean minced beef; 1 medium egg, beaten; 1 None onion, peeled and finely chopped; 2 None garlic cloves, peeled and crushed; 20 g harissa paste; 1 tsp paprika; 6 tbsp sunflower oil

Servings: persons

450 ml vegetable stock
200 g coarse bulgur wheat
500 g tomatoes, deseeded and finely diced
400 g cucumber, peeled and finely diced
2 None mild green chilli peppers, deseeded and thinly sliced
75 g spring onions, trimmed and chopped
8 None sprigs fresh mint, chopped, plus extra sprigs to garnish
2 bunches flat leaf parsley, trimmed and chopped
6 tbsp lemon juice
20 g tomato puree
8 tbsp olive oil
1 None day old bread roll, roughly torn into pieces
600 g lean minced beef
1 medium egg, beaten
1 None onion, peeled and finely chopped
2 None garlic cloves, peeled and crushed
20 g harissa paste
1 tsp paprika
6 tbsp sunflower oil

1
Pour the stock in a small pot and bring to a boil. Add the bulgur wheat, cover, and simmer for 8 mins. Remove from the heat, keep covered, and let steam for 15-20 mins until the grains have swelled and absorbed all the liquid. Transfer to a large bowl and let cool.
2
Once the bulgur has cooled, stir in the tomato, cucumber, chili peppers, scallions, mint, and parsley and mix well. Next, stir in the lemon juice, tomato paste, olive oil and plenty of salt and freshly ground black pepper. Cover and chill for 45 mins.
3
To make the meatballs, soak the bread in a little cold water to soften. Squeeze to remove excess liquid, then place in a large bowl with the ground beef, egg, onion, garlic, harissa paste, and paprika. Mix well with clean hands then divide and shape into 24 oval shaped meatballs.
4
Heat half the vegetable oil in a large pan and cook half the meatballs for 6-8 mins, turning frequently, until browned and cooked through. Remove and set aside. Clean the pan and cook the rest of the meatballs in the remaining oil.
5
Serve the meatballs with the bulgur salad and garnish with mint sprigs

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 450 ml vegetable stock, 200 g coarse bulgur wheat, 500 g tomatoes, deseeded and finely diced, 400 g cucumber, peeled and finely diced, and more.

Yes, Turkish Kofte Meatballs With Bulgar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Turkish Kofte Meatballs With Bulgar Salad

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