Pork Meatballs With Bulgur Salad Feta Mint Recipes

Steps:

• Place racks in upper and lower thirds of oven; preheat to 425°F. Place raisins in a small bowl and pour in hot water to cover; let sit until ready to use.
• Place cucumbers in a colander or sieve set in or over a large bowl; sprinkle with 1 tsp. salt and toss to combine. Let sit while you make the meatballs. (It will seem like a lot of cucumbers at first, but they will shrink down as they drain.)
• Meanwhile, drizzle 2 Tbsp. oil over a large rimmed baking sheet. Arrange pine nuts in an even layer on another rimmed baking sheet (use a quarter-sheet if you have one!).
• Finely chop ¼ cup olives. Transfer to a large bowl and add egg, garlic, panko, parsley, 1½ tsp. salt, and ¼ tsp. red pepper flakes; season with black pepper. Drain raisins and add half to bowl; mix well to combine. Add pork and gently mix with your hands to incorporate. Working one at a time, scoop out heaping tablespoonfuls of pork mixture and form into balls (think about the size of a golf ball; you should get about 20). Arrange on oiled baking sheet, spacing 1" apart. Turn to coat.
• Bake meatballs, rotating baking sheet front to back halfway through, until browned on bottom and cooked through, 10-15 minutes. Toast pine nuts on bottom rack until golden brown, about 3 minutes.
• Coarsely chop remaining ½ cup olives. Gather cucumbers into a clean kitchen towel and squeeze out any excess liquid into bowl (don't worry if they get a little smashed); discard liquid. Wipe out bowl and combine cucumbers, olives, pine nuts, onion, herbs, and remaining raisins in bowl; toss to combine. Drizzle in vinegar and remaining 1 Tbsp. oil, season with salt and black pepper, and toss again to coat.
• Swoosh a generous scoop of yogurt over each plate, then top with salad and meatballs. Season with more black pepper and red pepper flakes if desired.

Steps:

• In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

Steps:

• Mix the grated carrot and onion with the pork, half of the oregano and plenty of black pepper. Shape into 16 large meatballs. Heat the oil in a large deep non-stick frying pan and fry the meatballs for about 5-8 mins, turning occasionally until firm and starting to colour. Remove from the pan and set aside.
• Tip the chopped onion into the pan and fry over a medium heat until starting to soften, about 5 mins. Stir in the garlic, then add the tomatoes along with the tomato purée, a can of water, the bouillon powder and remaining oregano. Cook over a low heat, covered, for 15 mins, then add the meatballs. Cover and simmer for a further 10 mins
• Meanwhile, boil the bulgur for 15-20 mins until tender, then drain. Tip into a bowl and stir in the lemon zest and 2-3 tbsp juice, the red onion, cucumber, tomatoes, olives and chopped mint. Pile half onto two plates and top with half the meatballs and sauce. Scatter over the mint leaves and half the feta. Chill the rest for another night. Will keep chilled for up to three days. Reheat the meatballs over a low heat until piping hot, then serve with the salad. If frozen, leave to defrost fully and reheat gently until piping hot.

Steps:

• Shred zucchini and half the onion; squeeze out liquid and, in a large bowl, mix with bulgur, pork, eggs, 1/4 cup oregano, and half the garlic. Season with salt and pepper and form into 2-inch meatballs (22 to 24 total).
• In a heavy pot, heat vegetable oil over medium-high. In batches, cook meatballs until browned, 5 to 7 minutes, turning occasionally. Drain on paper towels. Discard oil; wipe out pot.
• Add olive oil to pot. Chop remaining onion and add, along with remaining garlic; cook until fragrant, 2 minutes. Add tomatoes, 1/2 cup oregano, and meatballs; cook until meatballs are cooked through and tomatoes have cooked down, 15 to 20 minutes; season with salt and pepper. Transfer 10 to 12 meatballs and 1 cup sauce to an airtight container and refrigerate, up to 3 days.
• Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Serve with remaining meatballs, sauce, and Parmesan.

Steps:

• Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
• Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
• Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
• Serve at room temperature.

Steps:

• Make meatballs: In a large bowl, combine all meatball ingredients except oil. I like to do this with a fork. Using wet hands, form mixture into small (1 1/2 to 2-inch diameter) meatballs; I have taken to using a large (just shy of 3 tablespoon) cookie scoop for easy sizing. Brown meatballs: Heat a large skillet over medium heat. Add olive oil and heat it through. Evenly space meatballs in pan and very carefully turn and roll them so that all sides become brown. Don't worry if they don't remain perfectly round; mine never do. Don't worry if some pieces become stuck to the pan; they will deliciously infuse the sauce in a minute. Drain meatballs on a paper towel-lined plate. [If you prefer not to fry your meatballs before cooking them in the sauce, you can cook them right in the sauce -- it will take about 10 minutes longer.] Make sauce and finish cooking meatballs: Pour out all but 1 tablespoon fat from skillet and return to medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add wine or vermouth and scrape up any bits stuck to the pan. Cook until the liquid almost disappears. Add tomatoes, oregano, lemon zest, salt, pepper flakes, olives (if you're using them now), mint and parsley. Bring mixture to a simmer and return meatballs to the pan. Cover with a lid and cook at the lowest simmer for 20 to 24 minutes, until meatballs are cooked through. Squeeze lemon juice over meatballs and sauce. Serve: Sprinkled with additional olives, feta and herbs. We had this with orzo and a Greek salad.