Bulgur Meatballs

Ingredients

• 600 g mixed ground meat
• 1 shallot (finely chopped)
• 1 garlic clove (finely chopped)
• 1 stale roll
• breadcrumbs
• 2 Eggs
• 2 tbsp parsley (chopped)
• 1 tbsp marjoram leaves (chopped)
• 1 tbsp sharp mustard
• 1 tbsp ketchup
• oil (for frying)
• Salt
• Pepper (freshly ground)
• 200 g yogurt
• 2 tbsp mixed herbs (e.g., thyme, chives, basil)
• 150 g bulgur
• 300 ml Vegetable broth
• 2 Tomatoes

Instructions

1. 1.

   Soak the roll in lukewarm water for the meatballs.

2. 2.

   Sauté shallot and garlic in 1 tbsp oil, add chopped parsley and marjoram, let cool slightly. Mix with eggs, drained roll, paprika, mustard, ketchup, and ground meat; add breadcrumbs if needed to achieve a firm but not too soft dough. Season well with salt and pepper.

3. 3.

   Form small balls and fry in hot oil, turning for about 8-10 minutes until golden.

4. 4.

   Whisk yogurt with herbs, season with salt.

5. 5.

   Cook bulgur in vegetable broth for about 10 minutes until tender.

6. 6.

   Meanwhile, blanch tomatoes in hot water, peel, core, and dice. Add to bulgur, season with salt.

7. 7.

   Plate meatballs over bulgur, drizzle with yogurt sauce, and serve.