Harissa chicken meatballs with bulgar
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 100g bulgar wheat
- 200ml chicken stock, boiling
- 250g lean chicken or turkey mince
- 1 tbsp harissa
- 1 small red onion, ½ grated and ½ thinly sliced
- olive oil
- a large handful mint, chopped
- a large handful flat-leaf parsley, chopped
- to serve natural yogurt
Method
- STEP 1
Put the bulgar in a bowl, pour over the boiling stock then cover with clingfilm and leave for 15 minutes.
- STEP 2
Meanwhile, mix the mince, harissa and grated onion in a bowl with some seasoning. Roll into small, walnut-sized balls. Heat 1 tbsp oil in a large non-stick frying pan. Fry the meatballs for around 15 minutes, turning until golden all over and cooked through.
- STEP 3
Drain the bulgar and mix with the sliced onion, mint and parsley, a drizzle more olive oil and plenty of seasoning. Serve the meatballs on the bulgar, drizzled with any pan juices and a spoonful of natural yogurt.
