Meatballs with Bulgur
Bulgur for Armenian consumption is usually sold parboiled and dried, with only a very small amount of the bran partially removed. Bulgur is recognized as a whole grain by the U.S.D.A. and the Whole Grains Council. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Whole-grain, high-fiber bulgur and cracked wheat can be found in natural food stores, Middle Eastern specialty grocers, and some traditional grocery stores. Bulgur is a common ingredient in Armenian, Assyrian, Kurdish, Syrian, Israeli, Jordanian, Palestinian, Lebanese, Turkish, Middle Eastern, and Mediterranean dishes. It has a light, nutty flavor. In Turkey, a distinction is made between fine-ground bulgur, called köftelik bulgur, and a coarser grind, called pilavlık bulgur.
Lately some crazy inspirations come to my mind. My experience with chrono kitchen contributed to look wider and more flexible in terms of cooking. One of my successful “experiments” are meatballs with bulgur.
- 1 pound Ground Meat,
- 2 Zucchini,
- 1 grated Onion,
- 1 cup Bulgur,
- 1 Egg,
- little Linseed
- Olive Oil
- Black Pepper
- Grate Zucchini, drain the water and add the minced meat.
- Boil Bulgur in water for about 3-4 minutes, cover with lid and cool it for about 15 minutes.
- Once cooled, add the minced meat and the egg, grated onion, spices, breadcrumbs and flaxseed.
- Knead it all nicely and put it on baking pan.
- Top coated with olive oil, bake it at 220 degrees for about 20-30 minutes (until light brown).