Bulgur Meatballs Recipe

I absolutely love this recipe because it’s the perfect blend of healthy and hearty, using wholesome bulgur wheat, fresh herbs, and warm spices to create a satisfying meal that’s so easy to make. Plus, there’s something incredibly comforting about forming the little meatballs and watching them sizzle to golden perfection in olive oil – it’s like a hug on a plate, ready to be shared with friends over laughter and lemon wedges.

I adore creating tasty and healthy meals, and my bulgur meatballs are a wonderful instance of that. Bulgur is a whole grain and a good source of fiber.

Like its cousin, wheat, bulgur contains gluten, so these meatballs are not for anyone following a gluten-free diet. Also, they are not for anyone who tends toward the vegetarian or vegan side since ground beef is the main ingredient.

And yet, in what follows, I will describe how to make bulgur meatballs in such a way that they could easily become the centerpiece of a flavorful, nutritious, and lovely dish.

Ingredients

• Bulgur Wheat: A high-fiber, whole grain rich in protein and carbohydrates, promoting satiety.
• Onion: Adds depth of flavor and aroma, while providing essential nutrients and antioxidants.
• Fresh Parsley: Infuses the dish with bright, herbaceous notes and is a good source of vitamins A, C, and K.
• Tomato Paste: Enhances umami flavor and gives a rich, tangy accent with a concentrated nutritional boost.
• Olive Oil: A heart-healthy fat high in monounsaturated fatty acids and antioxidant properties.

Ingredient Quantities

• 1 cup fine bulgur wheat
• 1 1/2 cups boiling water
• 1 medium onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1 large egg, beaten
• 3/4 cup breadcrumbs
• 1/4 cup olive oil (for pan frying)
• Lemon wedges, for serving

Instructions

1. Put the bulgur wheat in a big bowl and pour the water that is boiling all over it. Cover and let it sit for about 15 minutes until the bulgur has soaked up the water and is soft.

2. Using a fork, aerate the bulgur. To the bowl of bulgur, add the following: onion, parsley, cumin, paprika, black pepper, and salt. Mix until the ingredients are combined.

3. Incorporate the tomato paste into the blend, ensuring it is evenly mixed.

4. Thoroughly blend the beaten egg into the mixture, making sure that all components are united into one homogeneous mass.

5. Add the breadcrumbs, and mix by hand, until the mixture holds together and you can easily form balls.

6. Form the mixture into small meatballs, approximately the size of a walnut.

7. Warm the olive oil in a skillet of considerable size over a medium flame.

8. When the bulgur meatballs are hot, place them in the skillet, making sure not to overcrowd the pan. Cook each side of the meatballs for about 3-4 minutes until they are golden brown and cooked through.

9. Take the meatballs out of the skillet and let them drain on a paper towel to get rid of any extra oil.

10. Bulgur meatballs served warm go nicely with lemon wedges. Squeeze them over the meatballs for a zesty finish.

Equipment Needed

1. Large bowl
2. Measuring cups
3. Mixing spoon
4. Fork
5. Knife
6. Cutting board
7. Small bowl (for beating the egg)
8. Skillet
9. Stove
10. Paper towels
11. Plate (for draining meatballs)
12. Tongs or spatula

FAQ

• Q: Can I use coarse bulgur instead of fine bulgur wheat?It is recommended to use fine bulgur for this recipe, as it rapidly takes in water and glues well. If you must use bulgur of a coarser grind, the texture of the final dish could be somewhat different.
• Q: What can I use as a substitute for breadcrumbs?One can substitute with crushed crackers, oats, or gluten-free breadcrumbs.
• Q: How do I know when the meatballs are fully cooked?A: The meatballs should be browned on all sides, which is to say, you should see a nice golden brown color on each side. When pan-frying over medium heat, that takes about 3-4 minutes per side.
• Q: Can these bulgur meatballs be baked instead of fried?A: Indeed, it is recommended to bake them at 400 degrees Fahrenheit (200 degrees Celsius) for 20 to 25 minutes, turning the item halfway through the baking time to ensure an even cook.
• Q: Is there a vegan alternative for the egg in the recipe?A: An egg replacement can be made from ground flaxseed mixed with water. To make a mixture sufficient for one egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Allow the mixture to sit for 10 minutes until it thickens.
• Q: How should these meatballs be stored?A: Keep them in an airtight container in the fridge for a maximum of 3 days, or stow them in a freezer for up to 3 months.

  B: Smash them in a bowl, or use a stick blender. Adding a bit of moisture helps with this. Use water, broth, or another liquid.

  C: Reheat them in a saucepan or in the microwave. Again, add a little moisture to make them creamy, as they were meant to be.

Substitutions and Variations

1 cup quinoa in place of 1 cup fine bulgur wheat
1/2 cup chopped cilantro, instead of 1/2 cup fresh parsley.
1 teaspoon smoked paprika or chili powder in place of 1 teaspoon paprika.
1 tsp soy sauce in place of 1 tsp salt
1/4 cup vegetable oil instead of 1/4 cup olive oil (for pan frying)

Pro Tips

1. Enhance Flavor with Extra Herbs: For added flavor, consider incorporating fresh mint or cilantro along with the parsley. These herbs can add a refreshing touch to the meatballs.