Bulgur meatballs on almond spinach

Name: Bulgur meatballs on almond spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 4 TABLESPOONS Olive oil; 200 g Bulgur (pre-cooked wheat groats); 1 TEASPOON Vegetable broth; 1/2 bunch Parsley; 75-100 g light sheep's cheese (8 % fat absolute); 1 Egg; 2-3 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 kg leaf spinach; 1 Garlic clove; 4 TABLESPOONS Almond kernels (with skin); 1 Tomato; 1 TABLESPOON Lemon juice

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
4 TABLESPOONS Olive oil
200 g Bulgur (pre-cooked wheat groats)
1 TEASPOON Vegetable broth
1/2 bunch Parsley
75-100 g light sheep's cheese (8 % fat absolute)
1 Egg
2-3 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 kg leaf spinach
1 Garlic clove
4 TABLESPOONS Almond kernels (with skin)
1 Tomato
1 TABLESPOON Lemon juice

Directions

1
Onions peel, finely dice. Fry half of them in 1 tbsp. hot oil until transparent. Fry the bulgur briefly. Deglaze with 300 ml water, stir in stock. Bring to the boil, cover and allow to swell at low heat for 10-20 minutes (see package instructions).
2
Wash parsley, shake dry and chop finely. Crumble the cheese. Drain Bulgur if necessary and let it cool down. Stir in egg, flour, parsley and cheese. Season to taste with salt and pepper. Form 8 meatballs from it
3
Clean, wash and drain the spinach. Peel garlic and chop finely. Chop the almonds coarsely. Fry in 1 tablespoon of hot oil in a large pan (with lid). Fry garlic and the rest of the onions. Add the spinach and cover and let it collapse
4
Heat 2 tablespoons of oil in a coated frying pan. Fry the meatballs for about 3 minutes on each side. Wash and finely dice the tomatoes
5
Remove the meatballs from the pan. Briefly toss the tomato in the hot frying fat. Season spinach with salt, pepper, nutmeg and lemon juice and serve. Mint yoghurt tastes good with it