Summary

Ingredients

For the meatballs: (meat rolls)

• 750 g minced meat, mixed
• 2 onions)
• 2 cloves garlic
• 0.5 ½ bunch parsley
• 2 egg (s)
• cumin
• Cayenne pepper
• salt

For the side dish: (tomato bulgur)

• 600 g bulur
• 500 g paprika, red
• 125 g cocktail tomatoes
• 500 ml broth
• 1 large onion (s)
• 1 clove garlic
• 100 g tomato paste
• 0.5 ½ bunch parsley
• 50 ml olive oil
• Cayenne pepper
• cumin
• salt
• sugar
• Oil for frying

For the tzatziki:

• 200 g sour cream
• 250 g yourt
• 0.5 ½ cucumber (s)
• 1 clove garlic
• Balsamic vinegar
• olive oil
• salt

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Instructions

1. Peel and finely dice 2 onions. Peel 2 garlic cloves and press them. Chop roughly half a bunch of parsley. In a bowl, combine 750 g minced meat, the diced onions, pressed garlic, chopped parsley, and 2 eggs. Mix well. Season with cumin, cayenne pepper, and salt to taste. Shape into rolls (roughly 6–8 rolls). Place on a baking sheet and bake at 175 °C (350 °F) for 35 minutes until the internal temperature reaches 71 °C (160 °F).
2. While the rolls bake, prepare the tomato bulgur. Peel and finely dice 2 onions. Peel 2 garlic cloves and press them. Clean the peppers, remove seeds, and cut into small cubes. Halve the cocktail tomatoes. Chop roughly half a bunch of parsley. Heat oil in a saucepan over medium heat. Add the diced onions, pressed garlic, and tomato paste; fry for 2–3 minutes, stirring. Pour in the broth. Add cayenne pepper, cumin, paprika, and bulgur. Bring to a boil, then reduce heat to low. Add the tomatoes and simmer for 20 minutes, stirring occasionally. Stir in olive oil as desired. Season to taste with cayenne pepper, salt, and cumin.
3. For the tzatziki: Peel 2 garlic cloves and press them. Peel the cucumber and grate it roughly. Place in a sieve, season with salt, and let drain for 20 minutes. Squeeze out excess moisture thoroughly. Mix with sour cream, yogurt, vinegar, and olive oil. Season to taste with salt and vinegar.
4. Arrange the meat rolls with the tomato bulgur and tzatziki on plates. Serve immediately, sprinkled with chopped parsley.