Turkey Meatballs in Tomato Sauce with Bulgur

1. 1 Turkey breast filletpack 600 g ≈ $6.07 150 g
2. 2 Bulgurpack 500 g ≈ $3.00 70 g
3. 3 Canned tomatoespack 400 g ≈ $1.30 150 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Eggspack 10 pcs ≈ $1.89 0.3 pcs
7. 7 Sunflower oil 10 ml
8. 8 Paprika 1 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

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

Method

1. Rinse the turkey¹ and grind it, or use ready-ground meat; rinse the onion⁴ and garlic⁵.

2. Choose a wide skillet or a small pot about 24 cm in diameter and heat it over medium heat.

3. Shape the minced turkey¹ into balls about 3 cm in diameter and place them on a plate.

4. Sauté the meatballs over high heat for about 5 minutes until golden, turning them occasionally; remove and set aside.

5. In the same skillet sauté the onion⁴ and garlic⁵ over medium heat until translucent, add tomatoes and paprika, and salt; simmer for 5 minutes, stirring, until the tomatoes are warmed through and aroma is released.

6. Return the meatballs to the skillet, cover and simmer on low for 15 minutes to let them soak up the sauce; simultaneously cook the bulgur² according to package instructions until tender and drain the water.

7. Serve: spread the bulgur² on a wide plate and top with the meatballs in tomato sauce. Serve hot; garnish with herbs if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.