Bulgur with Meatballs and Vegetables (in a Pan)
by Editorial Staff
Hearty and tasty bulgur dish with meatballs, green peas, and asparagus beans. Soaked in juices of vegetables and meat, bulgur turns out to be crumbly and saturated. Caraway and curry taste good. You immediately cook both a meat dish and a side dish for it. And all in one pan!
Ingredients
- Bulgur – 190 g (1 glass with a volume of 200 ml)
- Minced meat – 600 g
- Green peas (frozen) – 100 g
- Green beans (frozen) – 100 g
- Onions – 230 g (2 pcs.)
- Carrots – 220 g (1 pc.)
- Curry – 1/2 teaspoon
- Cumin – 1/4 teaspoon
- Fresh parsley – 2-3 sprigs (or 2 tablespoons frozen)
- Vegetable oil – 3 tbsp
- Salt to taste
- Ground black pepper – to taste
- Water (hot) – 500 ml
Directions
- To begin with, let’s prepare meatballs from ready-made minced meat (you can take any minced meat).
- Salt and pepper the minced meat to taste, mix thoroughly.
- Next, with wet hands, form meatballs about the size of a walnut.
- Fry the meatballs in a deep frying pan preheated with vegetable oil (1.5 tablespoons) until a blush appears (about 5 minutes).
- Preparing the rest of the ingredients for making bulgur with meatballs and vegetables. Peel the onions and carrots.
- Cut the onion into feathers, and the carrots into medium-sized strips.
- Add the remaining oil to a preheated pan (where the meatballs were fried). Fry onions and carrots until soft (about 5 minutes).
- Add washed bulgur, hot water, curry, cumin, salt, pepper to the pan. Bring to a boil.
- Put the meatballs in the pan and simmer for 15 minutes over low heat under the lid.
- Then add frozen green peas and asparagus beans.
- Mix gently. Cooking for another 5-10 minutes.
- At the end of cooking, sprinkle the dish with chopped parsley (mine is frozen).
- Pan-cooked bulgur with meatballs and vegetables is ready.
Good appetite!
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