Don't let the simplicity of this dish fool you. Fresh and flavourful veggies, creamy tzatziki and DIY herby pork meatballs come together for a delicious Middle Eastern-inspired dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkish Spice Blend(ContainsSulphites)
Sweet Bell Pepper
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 3/4 cup water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
Meanwhile, core, then cut pepper into 1/4-inch pieces. Roughly chop spinach. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley. Peel, then mince or grate garlic.
Add pork, garlic, Turkish Spice Blend, and half the parsley to a large bowl. Season with salt and pepper, then combine. Roll mixture into 6 equal-sized meatballs (12 for 4 ppl).Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 12-16 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min.
When bulgur is done, fluff with a fork. Add Spinach, tomatoes, 1/4 tsp lemon zest, remaining parsley, 1 tbsp lemon juice, 1 tbsp butter and 2 tbsp oil (dbl both for 4 ppl). Season with salt and pepper, then stir to combine.
Divide bulgur salad between plates. Top with peppers and meatballs. Dollop with tzatziki. Squeeze a lemon wedge over top, if desired.