Beef and Lamb Meatballs with Tomato Bulgur

Beef and Lamb Meatballs with Tomato Bulgur

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 9, 2019.
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Ingredients

BULGUR

  • 1/2 red onion, thinly sliced
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 1 cup tomato passata
  • 1/2 cup vegetable or chicken stock
  • 1 pack bulgur wheat
  • 125g frozen peas
  • 1 courgette, halved lengthways and thinly sliced

MEATBALLS

  • 1 pack lean ground beef and lamb
  • 1 pack meatball spice
  • 1 Tbsp chopped walnuts

TO SERVE

  • 1 bunch basil, torn
  • 1 Tbsp feta cheese, crumbled
  • 1 tomato, finely chopped

Steps

  1. Preheat oven grill to high.
  2. Prep & cook tomato bulgur. Heat 1/4 tsp oil in a pot on medium heat. Cook onion and 1/4 tsp salt for about 3 minutes, stirring often, until starting to soften. Add garlic and carrot and continue to cook for 1-2 minutes, stirring, until starting to soften. Stir through tomato passata, stock and bulgur. Bring to a simmer and reduce heat to low.
  3. Cook bulgur for 12-14 minutes, stirring occasionally, until bulgur is tender and sauce has thickened (if sauce gets too thick before bulgur is cooked, add a little extra water). Add peas and courgette and cook for 1-2 minutes. Season to taste and remove from heat.
  4. Prep meatballs. In a bowl, mix together beef and lamb, meatball spice and a pinch of salt. Using damp hands, shape mixture into golf ball-sized balls. Place on a lined oven tray and brush with 1/2 tsp oil.
  5. Cook meatballs. Grill meatballs (on upper oven rack) for about 8 minutes. Remove tray from oven and place walnuts on one side of tray.
  6. 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, basil, feta and tomato.

Nutritional Information

Energy 1880 kj
449 kcal
Protein 40.3g
Carbohydrate 33.7g
Fat 14.4g