Fill the balls with a mixture of onion, pine nuts and herbs.
Ingredients
-
150 grams of bulgur
-
1/4 bouillon tablet with less salt
-
1 tablespoon pine nuts
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1 bunch of parsley
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6 sprigs of mint
-
1 onion
-
2 tablespoons oil
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pepper
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200 grams of minced beef
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thyme
-
cinnamon
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4-5 tomatoes
-
lemon juice
Preparation
- Bring 300 milliliters of water to the boil and dissolve the piece of bouillon tablet in it.
- Place the bulgur in a bowl and pour the stock over it. Stir it well and let it soak for 10 minutes.
- Toast the pine nuts in a dry frying pan until golden brown.
- Wash the herbs and chop them small.
- Peel the onion and cut it small.
- Saute the onion in 1 tablespoon of oil until soft. Stir in half of the pine nuts and 1 tablespoon of parsley and season with pepper.
- Dress the minced meat with 5 spoons of soaked bulgur, half of the onion mixture, pepper, thyme and cinnamon. Form into 8 oval balls.
- Make a well in the center and fill with some onion mixture. Close tightly.
- Wash the tomatoes and cut them into wedges. Make a salad with parsley and some lemon juice and set aside.
- Fry the meatballs in the rest of the oil for 8 minutes until cooked and brown.
- Mix the rest of the herbs, onion and pine nuts with the bulgur and serve with the tomato salad with the meatballs.
Allergy info
Check the label for the use of broth.
Number of persons
2
Duration
30+ minutes
| Energy |
695 kcal |
|---|---|
| Egg white |
35 grams |
| Carbohydrates |
60 grams |
| Fat |
35 grams |
| Saturated fat |
9 grams |
| Fiber |
15 grams |
| Salty |
0.4 grams |
