Receta Bulgur Meatballs (Keftede)

click to rate
0 votos | 979 views
Raciónes: 4

Ingredientes

Cost per serving $0.95 view details

Direcciones

  1. VARIATIONSUse less meat.
  2. Substitute grnd turkey1 medium egg for the large
  3. PREPARATION (30 min)
  4. Place the bulgur in a small bowl, add in sufficient cool water to cover and let soak for 10 min. Drain through a sieve lined with a piece of cheesecloth. Wrap the cheesecloth around the bulgur and squeeze out the excess water.
  5. Or possibly USE INSTANTPlace the chickpeas in a blender or possibly a food processor fitted with a metal blade and blend till finely minced. (Or possibly coarse chop)
  6. COOKING (30 min chilling and 30 min cooking)
  7. Place the bulgur, chickpeas, lamb, bread crumbs, egg, lemon juice, garlic, coriander, cumin, salt, pepper and mint in a large mixing bowl and combine well.
  8. With cool, wet hands, roll the mix into 30 balls,about 1-1/2 in (3 cm) in diameter. Place on a large plate, cover and chill for at least 20 min. Re-roll the chilled meatballs, if necessary, to refine the shape.
  9. Heat half the oil in a large, non-stick skillet over medium heat. Reduce the heat to low, add in half the meatballs and cook, moving and turning over frequently, till browned on all sides and cooked in the center, about 6 to 8 min. Test one for pink-center. Transfer to paper toweling when done. Cover with foil to keep hot.
  10. Heat the remaining oil in the skillet and cook the remaining meatballs.
  11. Place meatballs on a hot serving platter. Serve warm, garnished with mint and salad leaves or possibly dandilion greens. Serve with yogurt in a bowl.
  12. 100 recipes from the Cuisines of 13 countries. mcRecipe/patH.22Au96]
  13. NOTES : Served with a salad with cucumber - it was a complete meal.
  14. As appetizer, sweeten by adding 1 generous Tbsp. of red currant jelly to the meatball.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 248g
Recipe makes 4 servings
Calories 573  
Calories from Fat 254 44%
Total Fat 28.48g 36%
Saturated Fat 6.3g 25%
Trans Fat 0.0g  
Cholesterol 169mg 56%
Sodium 1001mg 42%
Potassium 601mg 17%
Total Carbs 39.96g 11%
Dietary Fiber 7.3g 24%
Sugars 2.41g 2%
Protein 39.95g 64%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment