Sriracha-Bulgur Turkey Cocktail Meatballs

  1. 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 20-25 minutes, until all the water is absorbed and the bulgur is tender. Remove the pan from the heat, and fluff the bulgur with a fork.
  2. Heat the olive oil in a large saucepan over medium-high heat. Once the oil is shimmering, add the onion. Saute the onion for 5-6 minutes, until translucent and lightly browned.
  3. 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.
  4. Preheat the oven to 375u0b0 F. Line a large rimmed baking sheet with parchment paper.
  5. 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.
  6. Transfer the baking sheet to the middle rack of the preheated oven. Bake the meatballs for 14-16 minutes, until cooked through.
  7. 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.
  8. Once the sauce is simmering, carefully add the baked meatballs to the pan. Stir gently to evenly coat them in sauce. Serve immediately.

bulgur wheat, water, olive oil, onion, ground turkey, egg, salt, black pepper, nutmeg, ketchup, chili sauce

Taken from www.yummly.com/recipe/Sriracha-Bulgur-Turkey-Cocktail-Meatballs-2630841 (may not work)

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