Turkey meatballs with Asian-style bulgur
Ingredients
- 200 g of hot water
- 50 g of bulgur wheat
- 20 g of olive oil
- 150 g of tomatoes
- 10 g of coriander
- 6 g of mint
- 8 g of parsley
- 12 g of basil
- 10 g of red onions
- 30 g of pickles
- 20 g of lemon juice
- Salt and pepper to taste
- 100 g of minced turkey meat (fillet only)
- 50 g of boiled rice
- 10 g of onions
- 2 g of garlic
- Salt and pepper to taste
Method
- Cover the bulgur wheat with water and leave for 10-15 minutes until it has grown in size.
- Clean, peel and slice the vegetables and herbs into sticks, cook over low heat in a frying pan, add the tender bulgur wheat and spices, and leave at a low temperature for 10 minutes as needed.
- Add the finely sliced onions, garlic, rice, salt and pepper to the minced meat. Mix well and mould into 3 meatballs. Cook for 20 minutes.
- Place the bulgur on a plate, top with the meatballs and serve with leafy vegetables.
