with Bulgur and Sumac Veggies
Meatballs aren’t just an Italian-American or Swedish thing. Here, we’re introducing a version that incorporates the spices of the Middle East. Accompanied by hearty bulgur and tender roasted veggies, these little baubles will convince you that meatballs are good with just about anything.
Please note that this recipe may be packaged with samples that contain peanuts and soy.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Middle Eastern Spice Blend
Chicken Stock Concentrate
Not included in your delivery
Justin's Peanut Butter Cups*
(Contains Peanuts, Soy)
Wash and dry all produce. Heat broiler to high or oven to 500 degrees. Combine bulgur, stock concentrate, 2½ cups water, and a pinch of salt in a medium pot. Bring to a boil, reduce to a simmer, and cover. Cook until tender, 12-15 minutes. Remove from heat and keep covered.
Halve, peel, and cut onions into ½-inch wedges. Quarter tomatoes through stem end. Halve zucchini lengthwise and slice into 2-inch wedges. Toss veggies on a baking sheet with 4 tsp olive oil, sumac, salt, and pepper. Broil (or roast) until softened and slightly charred, 10-12 minutes.
Lightly mix ground beef, panko, Middle Eastern spice blend, salt, and pepper in a large bowl to combine. Gently pat into golf-ball-sized meatballs with your hands.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add meatballs and cook to desired doneness, 6-10 minutes, turning to brown on all sides.
Finely chop parsley. Fluff bulgur with a fork, season with salt and pepper, and stir in half the parsley.
Divide bulgur between plates. Top with veggies and meatballs. Dollop with sour cream and garnish with remaining parsley.