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Easy Pork Meatballs

Easy Pork Meatballs

with Lemony Bulgur Salad

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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. The best part? You don't even have to leave your house!

Allergens:Sulphites/SulfiteWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

1 tbsp

Turkish Spice Blend

(ContainsSulphites/Sulfite)

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

2 unit

Garlic, cloves

7 g

Parsley

66 g

Mini Cucumber

1 unit

Lemon

160 g

Sweet Bell Pepper

56 mL

Tzatziki

(ContainsMilk/Lait)

80 g

Roma Tomato

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Pepper*

0.81 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories700 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate53 g
Sugar6 g
Dietary Fiber5 g
Protein34 g
Cholesterol81 mg
Sodium1270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Baking Sheet
Large Bowl
Aluminum Foil
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

Meanwhile, core, then cut pepper into 1/4-inch pieces. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. 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.

3

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.**

4

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.

5

When bulgur is done, fluff with a fork. Add cucumbers, tomatoes, lemon zest, remaining parsley, 1 tbsp lemon juice and 2 tbsp oil (db both for 4 ppl). Season with salt and pepper, then stir to combine.

6

Divide bulgur salad between plates. Top with peppers and meatballs. Dollop with tzatziki. Squeeze a lemon wedge over top, if desired.