These lamb and bulgur meatballs are quick and easy to make and provide you with the basis of a yummy meatball meal, be it meatballs in sauce, wraps or simply popped into the lunch boxes for a yummy and filling lunch time snack.
Perhaps bulgur’s best-known traditional use is in tabbouleh. It is an extremely nutritious food and great for quick side dishes, pilafs or salads. Bulgur has more fibre than quinoa, oats, buckwheat or corn.
It is quick to cook too because it has been precooked and dried, it needs to be boiled for only about 10 minutes to be ready to eat.
Bulgur is most often made from durum wheat, but in fact almost any wheat, hard or soft, red or white, can be made into bulgur.
Lamb and bulgur meatballs
Mummy to three small boys
- 500 gm minced lamb
- 1 cup uncooked burgul
- 2 cups warm water
- ½ cup chopped fresh parsley or other herbs (optional)
- 2 tsp crushed garlic
- 2 tsp sumac (optional)
- 1 egg
- 1 tsp salt
- Soak the bulgur in 2 cups water for 2-3 minutes.
- Drain through a fine sieve. Press lightly to push excess water out.
- Combine bulgur, lamb mince, crushed garlic, egg, chopped parsley (or other herbs) salt and sumac if you are using it.
- Cover and chill in the fridge for approximately 30 minutes.
- Shape lamb mixture into 30-40 meatballs.
- If you have time, cover and chill for another 30 minutes.
- When ready to cook, pan fry with a small amount of oil. This will take about 10 minutes.