Mint meatballs on tomato bulgur

Name: Mint meatballs on tomato bulgur
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 5-6 Stem(s) Mint; 500 g minced beef; 1 Egg; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp salt and pepper; 1 pinch Cinnamon; 1 knife tip according to coriander; 1 1/2 TABLESPOONS Olive oil; 300 g Bulgur (coarse wheat groats); 1 can(s) (425 ml) chunky tomatoes; 1 TEASPOON Vegetable broth (instant); 100 g Feta cheese

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
5-6 Stem(s) Mint
500 g minced beef
1 Egg
3 TABLESPOONS Breadcrumbs
7-10 Tbsp salt and pepper
1 pinch Cinnamon
1 knife tip according to coriander
1 1/2 TABLESPOONS Olive oil
300 g Bulgur (coarse wheat groats)
1 can(s) (425 ml) chunky tomatoes
1 TEASPOON Vegetable broth (instant)
100 g Feta cheese

Directions

1
Peel and chop the onions. Wash mint, shake dry, chop finely except for a few leaves. Knead with minced meat, half onions, egg and breadcrumbs. Season with salt, pepper, cinnamon and coriander.
2
Fry the remaining onion cubes in 1/2 tbsp. hot oil. Add bulgur and fry briefly while stirring. Add a good 1/4 l water, tomatoes and stock. Bring to the boil and simmer for about 15 minutes, stirring occasionally.
3
Form approx. 12 balls from the chopping mass with moistened hands. Heat 1 tablespoon of oil in a large frying pan. Fry the balls in it for about 10 minutes until golden brown.
4
Crumble the feta and finally add it to the bulgur. Season the bulgur with salt and pepper. Serve with the meatballs. Garnish with the rest of mint.