Meatless Monday – Bulgur Meatballs with Winter Vegetables

urbansimplicity.com

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.

Ingredients

  • 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

Preparation

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.

www.FreshJuice.ca

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2 thoughts on “Meatless Monday – Bulgur Meatballs with Winter Vegetables

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