Bulgur Meatballs with Winter Vegetables
Whole grain bulgur adds both texture and taste to the meatballs in this soupy stew that’s rich with vegetables. For a vegetarian version, substitute precooked ground soy mixture for the beef.
- 1 cup (250 mL) fine bulgur
- 1 onion grated
- 2/3 cups (150 mL) low-sodium tomato or vegetable juice
- 2 eggs
- 1 tsp (5 mL) paprika
- 3/4 tsp (4 mL) ground allspice
- 1/4 tsp (1 mL) black pepper
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) minced parsley
- 8 oz (250 g) extra-lean ground beef
- 1 bay leaf
- 2 cups (500 mL) 1-1/2-inch/4 cm long pieces celery
- 2 cups (500 mL) 1-1/2-inch/4 cm long pieces carrot
- 2 cups (500 mL) 1-1/2-inch/4 cm long pieces parsnip
- 2 cups (500 mL) wedges white turnip
- 3 potatoes quartered
In large bowl, combine bulgur, onion and tomato juice; let stand for 15 minutes. Stir in eggs, paprika, allspice, pepper and 1/4 tsp/1 mL of the salt until thoroughly mixed; stir in parsley and beef. Let stand for 15 minutes. (Make-ahead: Cover and refrigerate up to 8 hours.)
Meanwhile, in stockpot or Dutch oven, bring 6 cups/1.5 L water, bay leaf and remaining salt to boil; add celery, carrots, parsnips, turnips and potatoes. Return to boil; reduce heat, cover and simmer until vegetables are tender, about 20 minutes.
Roll bulgur mixture into walnut-size meatballs.
With slotted spoon, transfer vegetables from broth to casserole dish; keep warm. Return broth to boil; add meatballs, cover and simmer for 15 minutes. Remove bay leaf. Spoon meatballs and broth over vegetables.
Makes 4 to 6 servings.