Bulgur Bowl with Meatballs

1. 1 Ground pork and beefpack 500 g ≈ $7.10 135 g
2. 2 Bulgurpack 500 g ≈ $3.00 55 g
3. 3 Cherry tomatoespack 250 g ≈ $2.50 80 g
4. 4 Cucumbers≈ $3.67 per kg 80 g
5. 5 Plain yogurtpack 300 g ≈ $2.10 50 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Parsleypack 50 g ≈ $1.50 5 g
8. 8 Breadcrumbs 10 g
9. 9 Eggspack 10 pcs ≈ $1.89 0.5 pcs
10. 10 Olive oil 5 ml
11. 11 Salt 3 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Mix ground¹ meat, 1 egg, breadcrumbs, 1 g salt, and a pinch of black pepper; shape into 4–5 small meatballs.

2. Place meatballs on a baking sheet and bake for 18–20 minutes, until golden and firm inside.

3. Rinse bulgur², then cook in 140 ml (½ cup + 2 tbsp) water with 1 g salt for 12–15 minutes until tender.

4. Slice cucumber⁴ into half-moons, halve cherry³ tomatoes, and finely chop parsley⁷.

5. Mix yogurt, minced garlic⁶, half the parsley⁷, 1 g salt, and olive oil.

6. Arrange bulgur² in a bowl, then place meatballs, cucumber⁴, and tomatoes in sections.

7. Drizzle with yogurt dressing and sprinkle with remaining parsley⁷.