Warm and earthly aromas from the cumin, honey and pomegranate molasses. A hint of sweetness, these delicious morsels are sure to be a hit with your family or guests.
|1/4 cup||(60 mL) Bulgur wheat|
|1/2 cup||(125 mL) Reduced sodium chicken broth or water|
|1 lb||(454 g) Maple Leaf Prime Naturally® Minced Turkey|
|3/4 cup||(175 mL) Chopped fresh herbs (oregano, parsley, mint), divided|
|1 tsp||(5 mL) Cumin|
|2 tsp||(10 mL) Honey, divided|
|2 tbsp||(30 mL) Pomegranate molasses or balsamic glaze|
|Salt and pepper|
|2 tbsp||(30 mL) Olive oil, divided|
|2||Cloves garlic, thinly sliced|
|1 tbsp||(15 mL) Harissa paste|
|2 cups||(500 mL) Tomato puree or passata|
|1 cup||(250 mL) Grated Mozzarella cheese|
|1/4 cup||(60 mL) Crumbled Feta cheese|
PREHEAT oven to 375°F (190°C).
BRING chicken broth or water to a boil in a small saucepan. Add bulgur wheat and remove from heat. Let stand for 15 minutes or until all of the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
USING your hands, gently combine bulgar, turkey, egg, half the chopped herbs, cumin, 1 tsp (5 mL) honey, pomegranate molasses or balsamic glaze, salt and pepper. Form into meatballs, about 2 tbsp (30 mL) in each. Lightly wet your hands with water to prevent mixture from sticking.
HEAT 1 tbsp (15 mL) olive oil in a large skillet over medium. Add meatballs and cook in batches until brown on all sides, about 5-7 minutes per batch. Transfer meatballs to an ovenproof dish and set aside.
HEAT remaining olive oil in the same skillet. Add garlic and cook for about 1 minute or until fragrant. Add Harissa paste, tomato puree, remaining honey, salt and pepper. Bring to a boil and simmer for 5-7 minutes. Pour the sauce over the meatballs and top with cheeses.
BAKE in preheated oven for 10-15 minutes. Sprinkle with the remaining herbs and serve.
Bulgur wheat and pomegranate molasses can be found at Middle East stores. Bulgar is available at most bulk or health food stores as well.
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