Bulgur Salad with Spicy Meatballs, Meatballs or Meatballs

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 20 kcal


  • 500 g Minced meat, 2 eggs, 2 cm tea sausage coarse
  • 1 Medium onion, clove of garlic
  • Pepper, salt, hot and sweet paprika, cumin
  • Bulgur
  • 1 bunch Spring onions
  • 250 g Cocktail tomatoes
  • Olive oil / lemon juice / orange zest and a little juice
  • 0,5 bunch Leaf parsley


  • Well, I'm not a good recipe writer. Pour 1 cup of bulgur with 2 equal amounts of water into a small. Put the saucepan, bring to the boil (everything without the lid), turn off the plate, let the saucepan stand. Lg Binchentrinchen You have to lie down to see the photo
  • Cut the spring onion into fine rings, only the solid parts, the green leaves away. Quarter tomatoes. Put both in a container, orange zest, a shot of orange juice, lemon juice, 2-3 drops of Tabasco. Tabasco can also be omitted.
  • Put the minced meat in a container, diced onion, pressed garlic clove, eggs and spices. Be careful with salt because now comes the tea sausage. Work as finely as possible into the meat mixture with your fingers, mix everything well ...... I love that with my hands (washed, of course, lol)
  • Prepare the coated pan with frying fat, do not let the fat get too hot, shape the meat into meatballs (that's what I call it) and put it in the pan. Please work with a low flame, the outside should be crispy and almost too dark, inside it should stay juicy.
  • Bulgur should now be without liquid. Tomatoes, spring onions, a little olive oil, lemon and orange zest and juice. Season with salt, a little sugar and pepper to suit everyone's taste.
  • So everything on one plate, I love ketchup with meat, but barbecue sauces are also great, but the gourmet is only that. Jammmmmi, enjoy it.


Serving: 100gCalories: 20kcalCarbohydrates: 3.1gProtein: 1.1gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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