These meatballs have a sweet-and-savory flavor from the combination of the amazing fruit and chili mix. We’ve added a healthy upgrade with high-fiber bulgur wheat and protein-rich turkey. You can buy bulgur wheat here.
1/2 cup #1 fine bulgur wheat
1 cup water
1 tablespoon olive oil
1/2 cup minced onion (finely, 1/2 small onion)
1 pound ground turkey
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 cup fruit spread (grape, apricot, etc)
6 tablespoons ketchup
2 tablespoons sriracha hot chili sauce
Place the bulgur and water in a small saucepan. Cover securely with a lid, and set over medium-high heat. Bring to a boil. Once boiling, reduce the heat so that the water simmers. Simmer for 15-20 minutes, until all the water is absorbed and the bulgur is tender. Remove from heat, and fluff the bulgur with a fork.
Heat the olive oil in a large saucepan over medium-high heat. Once the oil is hot, add the onion. Sauté the onion for 5-6 minutes, until translucent and lightly browned.
Transfer the onion to a large mixing bowl. Add the ground turkey, egg, salt, black pepper, nutmeg, and cooled bulgur. Use a wooden spoon to mix until the ingredients are thoroughly combined. Cover the bowl with plastic wrap and refrigerate for at least one hour.
Preheat the oven to 375° F. Line a large rimmed baking sheet with parchment paper.
Remove the meat mixture from the refrigerator. Using a spoon and clean hands, shape the mixture into 28 meatballs, using about 2 Tablespoons for each, and arrange them on the baking sheet.
Transfer the baking sheet to the middle rack of the preheated oven. Bake the meatballs for 14-16 minutes, until cooked through.
While the meatballs bake, prepare the sauce. In a large saucepan, whisk together the grape fruit spread, ketchup, and sriracha. Set the pan over medium-low heat, and bring the sauce to a gentle simmer.
Once the sauce is simmering, carefully add the baked meatballs to the pan. Stir gently to evenly coat them in sauce. Serve immediately.
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