Meatballs
Ingredients
600g (21oz) beef mince
100g (3½ oz) bulgur wheat
One onion finely chopped
One handful of fresh parsley, finely chopped
One egg
1 teaspoon of cumin
A pinch of salt
A pinch of black pepper
Some flour to coat the meatballs
Method
Soak 100g (17 ½oz) of bulgur wheat in 200ml (6¾ fl oz) of cold water for 15 minutes. Mix the mince, soaked bulgur, onion, parsley, egg, cumin, salt and pepper. Make small meatballs and coat them in flour. Put the meatballs into a large saucepan in two litres of boiling salted water and boil for half an hour.
White sauce
500g (17½oz) yoghurt
Three tablespoons of flour
Two eggs
Three tablespoons of olive oil
A pinch of salt
A pinch of dried thyme
250g (9oz) of chestnut mushrooms roughly chopped
A teaspoon of mustard seeds
Fresh thyme
Method
Heat the oil in large saucepan and cook the mushrooms for five minutes. In a medium bowl, mix together the yoghurt, eggs, mustard seeds and flour. Add the yoghurt mixture to the cooked mushrooms and simmer until its thickened. Add 2-3 ladles of the liquid from the meatballs, season with salt and dried thyme, mix well and cook for another two minutes. Sdd the boiled meatballs and serve warm with fresh thyme sprinkled on top.
Serves six
Per serving
541 kcal, 33.8g fat (14.2g saturated), 31.7g protein, 29.3g carbs (5.4g sugar), 1.7g fibre, 1.4g salt
