Balkan-Style Pork Meatballs
Smoky Ajvar Sauce & Feta over Bulgur
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Great balls of Balkans! They’re brimming with deep-set flavours from two kinds of paprika (sweet and smoky), along with a tomato sauce built in the same pan with roasted red pepper paste, zucchini and garlic. A hearty carb-wise party with warm bulgur and crumbles of feta.
We will send you:
- 250g Canadian-raised lean ground pork
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Green zucchini
- 30ml Vegetable demi-glace
- 100ml Tomato sauce
- 30ml Ajvar (roasted red pepper spread)
- 80g Bulgur
- 60g Feta
- 7.5g Paprika Two Ways spices (sweet paprika, smoked paprika, garlic powder, onion powder, oregano, black pepper, kosher salt)
Contains: Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
10 g
Sodium
690 mg
Total Carb
47 g
Sugars
7 g
Protein
38 g
Fibre
12 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 the bulgur.
Prepare the meatballs
- Meanwhile, 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).
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.
Mise en place
- Meanwhile, medium-dice the zucchini.
Finish the meatballs & make the sauce
- To the pan of meatballs, add the zucchini and cook, stirring often, 2 to 3 min., until beginning to soften.
- Add the tomato sauce, demi-glace, ajvar, ¼ cup water (double for 4 portions), the remaining garlic and spices, and S&P. Cook, stirring occasionally, 1 to 2 min., until combined.
- Add the spinach and 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.
- Crumble the cheese over top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
