Turkey meatballs with Asian-style bulgur


  • 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


  1. Cover the bulgur wheat with water and leave for 10-15 minutes until it has grown in size.
  2. 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.
  3. 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.
  4. Place the bulgur on a plate, top with the meatballs and serve with leafy vegetables.