As a light meal or an appetizer offer
Freshly baked Bulgar wheat meatballs
Bake your own pita bread on a brick in the oven.
Dip in a bowl of hummus topped with Romesco sauce
In the summer
serve meatballs with a mixture of:
Cucumbers-peeled and seeded and chopped
Lots of fresh mint
Plenty of garlic
Juice from 1/2 lemon
Salt & pepper
In the winter
serve the meatballs with:
1 cup cultured sour cream
1/2 cup chopped fresh chives,
2 cloves minced garlic
Picnics are a great way to make family time away from electronic gadgets.
Pick a favorite park near home.
Pack a table cloth, drinks and all the fixings mentioned above.
The Pita bread will stay warm wrapped in a towel.
Meatballs and Bulgar Wheat
Make these in large batches for the week. They make great lunches on the run. Serve with pita bread and hummus or on top of rice with Romesco sauce.
*Soak the Bulgar wheat an hour before assembling or do it the day before and keep it in the refrigerator.
- 2 lbs grass fed hamburger
- or 1 lb ground lamb & 1 lb hamburger
- 1 cup dry Bulgar wheat –pre-soaked in 3 cups of water
- 1 onion-finely minced
- 1/4 cup fresh Italian parsley-minced
- 1/8 tsp nutmeg
- 3 garlic cloves-minced
- 2 eggs
- 1 Tb cumin
- 1/2 tsp sea salt
- 1 tsp black pepper
- 1 pinch red pepper flakes
- 1 tsp paprika
- Mix everything together in a large bowl.
- Form into a ball about 2″ diameter.
- Place them on a metal baking tray and press them flat-ever so slightly
- Bake in a preheated oven of 350 degrees for 10-15 minutes.
- The time varies according to the size of the meatball and whether or not you have a convection oven.
- You can also fry them in a cast iron pan with a small amount of oil.
Things someone forgot to tell you:
- Don’t overwork meatballs when you form them.
- Wet your hands so the mixture doesn’t stick.