Carb-Wise: Balkan-Style Pork Meatballs
with Smoky Sweet Pepper & Feta Sauce over Bulgur
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
Great balls of Balkans! Taking inspiration from southeastern European cultures, these ground pork marvels are brimming with deep-set flavours from two kinds of paprika (sweet and smoky), chili powder and minced garlic. Brown them on all sides before building a sauce straight in the same pan. Tomato sauce, demi-glace and more spices join chunks of sweet pepper, wilted greens and briny feta cheese. Put this hearty party over wholesome bulgur and bliss out.
We will send you:
- 250g Ground pork
- 120g Baby greens (baby spinach or kale)
- 1 Garlic clove
- 1 Sweet pepper
- 80g Bulgur
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 60g Feta
- 9g Smoky & Sweet Paprika spices (smoked paprika, sweet paprika, onion, chili powder, kosher salt)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
10 g
Sodium
880 mg
Total Carb
47 g
Sugars
7 g
Protein
38 g
Fibre
10 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, core and medium-dice the sweet pepper. Mince the garlic.
Prepare the meatballs
In a large bowl, combine the pork, ½ the garlic, ⅔ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Start the meatballs
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 5 to 7 min., until browned and partially cooked.
Finish the meatballs & make the sauce
To the pan of meatballs, add the sweet pepper and remaining garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the tomato sauce, demi-glace, ¼ cup water (double for 4 portions) and the remaining spices. Cook, stirring occasionally, 1 to 2 min., until combined. Add the spinach and cheese. Cook, stirring occasionally, 2 to 3 min., until the spinach has wilted and the meatballs* are cooked through.
Plate your dish
Divide the bulgur between your plates. Top with the meatballs and sauce. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
