PORK MEATBALLS WITH BULGUR SALAD, FETA & MINT
Meatballs with a low fat content can often be dry, but adding grated carrot and onion not only moistens them, it adds flavour and texture
Provided by Sara Buenfeld
Time 1h5m
Number Of Ingredients 17
Steps:
- Mix the grated carrot and onion with the pork, half of the oregano and plenty of black pepper. Shape into 16 large meatballs. Heat the oil in a large deep non-stick frying pan and fry the meatballs for about 5-8 mins, turning occasionally until firm and starting to colour. Remove from the pan and set aside.
- Tip the chopped onion into the pan and fry over a medium heat until starting to soften, about 5 mins. Stir in the garlic, then add the tomatoes along with the tomato purée, a can of water, the bouillon powder and remaining oregano. Cook over a low heat, covered, for 15 mins, then add the meatballs. Cover and simmer for a further 10 mins
- Meanwhile, boil the bulgur for 15-20 mins until tender, then drain. Tip into a bowl and stir in the lemon zest and 2-3 tbsp juice, the red onion, cucumber, tomatoes, olives and chopped mint. Pile half onto two plates and top with half the meatballs and sauce. Scatter over the mint leaves and half the feta. Chill the rest for another night. Will keep chilled for up to three days. Reheat the meatballs over a low heat until piping hot, then serve with the salad. If frozen, leave to defrost fully and reheat gently until piping hot.
Nutrition Facts : Calories 389 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1.1 milligram of sodium
MEATBALLS WITH BULGUR IN ONION AND TOMATO SAUCE (VOLI ME PLYGURI)
Steps:
- In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.
- Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.
- In a large, deep skillet or Dutch oven, heat the remaining 3 tablespoons oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to color. Add the chopped garlic and saute for 30 seconds. Add the wine and simmer for 1 minute. Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low.
- Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened. Remove the cinnamon stick, sprinkle with the remaining 2tablespoons parsley and serve.
PORK MEATBALLS AND CUCUMBER SALAD
If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess. The trick is to salt, drain, and squeeze out any excess liquid before dressing them-and to turn them into a full meal by adding simple oven-baked meatballs studded with briny green olives and sweet golden raisins.
Provided by Kendra Vaculin
Categories Pork Cucumber Raisin Olive Oil Pine Nut Olive Egg Garlic Parsley Onion Herb Vinegar Yogurt
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Place racks in upper and lower thirds of oven; preheat to 425°F. Place raisins in a small bowl and pour in hot water to cover; let sit until ready to use.
- Place cucumbers in a colander or sieve set in or over a large bowl; sprinkle with 1 tsp. salt and toss to combine. Let sit while you make the meatballs. (It will seem like a lot of cucumbers at first, but they will shrink down as they drain.)
- Meanwhile, drizzle 2 Tbsp. oil over a large rimmed baking sheet. Arrange pine nuts in an even layer on another rimmed baking sheet (use a quarter-sheet if you have one!).
- Finely chop ¼ cup olives. Transfer to a large bowl and add egg, garlic, panko, parsley, 1½ tsp. salt, and ¼ tsp. red pepper flakes; season with black pepper. Drain raisins and add half to bowl; mix well to combine. Add pork and gently mix with your hands to incorporate. Working one at a time, scoop out heaping tablespoonfuls of pork mixture and form into balls (think about the size of a golf ball; you should get about 20). Arrange on oiled baking sheet, spacing 1" apart. Turn to coat.
- Bake meatballs, rotating baking sheet front to back halfway through, until browned on bottom and cooked through, 10-15 minutes. Toast pine nuts on bottom rack until golden brown, about 3 minutes.
- Coarsely chop remaining ½ cup olives. Gather cucumbers into a clean kitchen towel and squeeze out any excess liquid into bowl (don't worry if they get a little smashed); discard liquid. Wipe out bowl and combine cucumbers, olives, pine nuts, onion, herbs, and remaining raisins in bowl; toss to combine. Drizzle in vinegar and remaining 1 Tbsp. oil, season with salt and black pepper, and toss again to coat.
- Swoosh a generous scoop of yogurt over each plate, then top with salad and meatballs. Season with more black pepper and red pepper flakes if desired.
BULGUR AND MINT SALAD
Provided by Jacques Pepin
Categories weekday, salads and dressings
Time 4h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
- Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
- Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
- Serve at room temperature.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
GREEK PORK MEATBALLS
Studded with feta cheese and seasoned with lemon pepper seasoning and oregano, these oven-baked meatballs are zesty and quick to make. For a perfect appetizer, serve with easy tzatziki dipping sauce, or try stuffing them into pita bread for an outstanding weeknight meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
- In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 (1 1/2-inch) meatballs; place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
- Meanwhile, add yoghurt to small bowl. Place cucumber in center of paper towel, and gently squeeze to remove water. Add cucumber, dill weed, lemon juice and salt to yoghurt; stir to combine. Refrigerate sauce until ready to serve with meatballs.
Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 140 mg, Fat 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
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