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Ingredients
- bulgar wheat 100g
- chicken stock 200ml, boiling
- lean chicken or turkey mince 250g
- harissa 1 tbsp
- red onion 1 small, ½ grated and ½ thinly sliced
- olive oil
- mint a large handful, chopped
- flat-leaf parsley a large handful, chopped
- natural yogurt to serve
Method
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Step 1
Put the bulgar in a bowl, pour over the boiling stock then cover with clingfilm and leave for 15 minutes.
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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.
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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.
Nutritional Information
- Kcals 404
- Fat 9.5g
- Saturates 1.5g
- Carbs 39.5g
- Fibre 1.5g
- Protein 39.5g
- Salt 0.5g
