Mediterranean Pork Meatballs with Bulgur, Feta and Mint

Name: Mediterranean Pork Meatballs with Bulgur, Feta and Mint
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 500 g 5% fat pork mince; 100 g carrot, grated; 2 white onions, divided; 1 red onion, finely chopped; 160 g cucumber, finely diced; 100 g cherry tomatoes, quartered; 2 garlic cloves, finely grated; 400 g canned chopped tomatoes; 2 tbsp tomato puree; 125 g bulgur wheat; 6 Kalamata olives, sliced; 1 lemon, zested and juiced; 1 tsp dried oregano; 1/2 tbsp rapeseed oil; 1 tsp vegetable bouillon powder; 15 g fresh mint leaves; 75 g feta, crumbled

These tender pork meatballs simmer in a rich tomato and oregano sauce, then get served with a bright bulgur salad packed with cucumber, olives, lemon, feta, and mint. It is a balanced Mediterranean-style dinner that also works well for meal prep.

Servings4 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

5% fat pork mince
500 g
carrot, grated
100 g
white onions, divided
2
red onion, finely chopped
1
cucumber, finely diced
160 g
cherry tomatoes, quartered
100 g
garlic cloves, finely grated
2
canned chopped tomatoes
400 g
tomato puree
2 tbsp
bulgur wheat
125 g
Kalamata olives, sliced
6
lemon, zested and juiced
1
dried oregano
1 tsp
rapeseed oil
0.5 tbsp
vegetable bouillon powder
1 tsp
fresh mint leaves
15 g
feta, crumbled
75 g

Step-by-Step Instructions

Put the grated carrot and the grated portion of white onion in a large bowl. Add the pork mince, half the dried oregano, and a generous grind of black pepper, then mix gently until just combined. Shape the mixture into 16 meatballs.

Heat the rapeseed oil in a large, deep non-stick frying pan over medium heat. Add the meatballs and cook for 5-8 minutes, turning them occasionally, until they are firm and lightly browned on the outside. Transfer them to a plate.

Add the finely chopped white onion to the same pan and cook for about 5 minutes, stirring often, until softened. Stir in the garlic, chopped tomatoes, tomato puree, 400 ml water, vegetable bouillon powder, and the remaining oregano. Cover and simmer gently for 15 minutes.

Return the meatballs to the tomato sauce. Cover and simmer for another 10 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.