Bulgur Veg Balls in Mustard-Yogurt Broth with Mint Butter

• 1/2 cup medium-grind bulgur
• 1 tablespoon finely chopped scallion, light green parts only
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/2 teaspoon sweet Hungarian paprika
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 1/2 cups plain yogurt
• 3/4 cup water
• 1 large egg
• 2 teaspoons Dijon mustard
• 2 tablespoons butter
• 1/4 cup finely shredded fresh mint leaves
• 2 tablespoons butter

1. To make the balls, rinse the bulgur, place it in a medium bowl, and add water just to cover.
2. Set aside to soak for 45 minutes.
3. Drain and return to the bowl.
4. Add the scallion, bell pepper, parsley, paprika, cayenne, and salt and stir to mix.
5. Transfer the mixture to a food processor and process, scraping down the sides of the bowl from time to time, until pasty and slightly moist but no longer wet, about 5 minutes.
6. Cover and refrigerate to firm for about 1 hour.
7. To form the balls, with wet hands, roll the bulgur mixture into 3/4-inch balls.
8. Use right away, or cover and set aside in the refrigerator until ready to cook, up to an hour or so.
9. Do not leave them overnight or they will become dry and crumbly.
10. To prepare the broth, whisk together the yogurt and water in a small bowl.
11. Whisk together the egg and mustard in a separate small bowl.
12. Set both bowls aside at room temperature.
13. In a small saucepan, melt the butter over medium-low heat.
14. Stir in the mint, remove from the heat, and set aside.
15. To saute the balls, melt the butter in a large nonreactive saute pan over medium heat.
16. Add the balls and cook, gently turning with a wooden spoon, until browned all around, about 12 minutes.
17. Transfer the balls to a plate and set aside.
18. To finish the dish, return the saute pan to medium heat and whisk in the yogurt mixture.
19. Cook, stirring, until it is almost at the boiling point.
20. Then slowly whisk 1/2 cup of the yogurt mixture into the mustard-egg mixture.
21. Return the combined mixtures to the pan, whisking gently and constantly.
22. Decrease the heat to medium-low and bring almost to a boil, taking care not to let the mixture actually boil.
23. Add the butter-mint mixture and swirl it around without mixing it in.
24. To serve, return the balls to the pan and heat, still taking care not to let the broth boil.
25. Ladle the bulgur balls and broth into individual wide bowls and serve steaming hot.

scallion, red bell pepper, parsley, sweet hungarian paprika, cayenne pepper, kosher salt, plain yogurt, water, egg, mustard, butter, mint leaves, butter

Taken from www.epicurious.com/recipes/food/views/bulgur-veg-balls-in-mustard-yogurt-broth-with-mint-butter-389576 (may not work)