Bulgur meatballs with spicy almond spinach

Ingredients for 4 servings:

• 2 onions, diced
• 4 tbsp olive oil
• 200 g bulgur
• 300 ml water
• 1 tsp vegetable broth, granulated
• ½ bunch parsley, chopped
• 75 g feta cheese, crumbled
• 1 egg(s)
• 2 tbsp flour
• salt and pepper
• nutmeg
• 1 kg leaf spinach
• 1 garlic clove(s), chopped
• 4 tbsp almonds, unpeeled, roughly chopped
• 1 tomato(s), finely diced
• 1 tbsp lemon juice

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Total time approx. 1 hour

Fry half of the onions in 1 tablespoon of oil until translucent. Briefly toss the bulgur wheat. Deglaze with 300 ml of water and stir in the granulated stock. Bring to a boil, cover, and simmer over low heat for 10-20 minutes. Drain, drain, and allow to cool. Then transfer to a bowl and stir in the egg, cheese, flour, and parsley, seasoning with salt and pepper. Form into 8 meatballs. Roast the almonds in 1 tablespoon of oil. Fry the garlic and remaining onions. Add the washed, dripping wet spinach, cover, and allow to wilt. Toss for a few minutes. Heat 2 tablespoons of oil and fry the meatballs for about 3 minutes on each side. Then remove from the pan and briefly toss the tomatoes in the frying fat. Season the spinach with salt, pepper, nutmeg, and lemon juice, and serve everything together. Tip: We like to eat it with mint yogurt!