Easy Mediterranean Pork Meatballs
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Easy Mediterranean Pork Meatballs

Easy Mediterranean Pork Meatballs

with Lemony Bulgur Salad

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.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Pork

1 tbsp

Turkish Spice Blend

(Contains Sulphites)

½ cup

Bulgur Wheat

(Contains Wheat)

2 unit

Garlic, cloves

7 g


28 g

Baby Spinach

1 unit


160 g

Sweet Bell Pepper

56 mL


(Contains Milk)

80 g


Not included in your delivery

2.5 tbsp



Nutrition Values

Calories750 kcal
Fat46 g
Saturated Fat14 g
Carbohydrate52 g
Sugar5 g
Dietary Fiber5 g
Protein34 g
Cholesterol97 mg
Sodium1280 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Aluminum Foil
Large Non-Stick Pan


Cook bulgur

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.

Form and bake  meatballs

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.**

Cook peppers

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.

Assemble bulgur  salad

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.

Finish and serve

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