Turkey Meatballs in Tomato Sauce with Bulgur

1. 1 Ground turkeypack 500 g ≈ $5.50 150 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 ≈ $1.93 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. Finely chop half the onion⁴ and mince the garlic⁵. Mix the ground¹ turkey with half the onion, one egg, salt, and pepper, kneading for 2 minutes until sticky.

2. Roll the mixture into balls about 3 cm in diameter.

3. Heat half the oil in a skillet and brown the meatballs over medium heat for 5 minutes until golden. Remove them.

4. In the same skillet, sauté the remaining onion⁴ and garlic⁵ for 3 minutes until translucent. Add the crushed tomatoes, paprika, and a pinch of salt, then simmer for 5 minutes, mashing the tomatoes.

5. Return the meatballs to the sauce, cover, and simmer on low heat for 15 minutes until fully cooked—no pink inside, and the juices run clear.

6. Rinse the bulgur², then pour boiling water over it in a 1:2 ratio (bulgur to water), add a pinch of salt, cover, and cook for 12 minutes until tender.

7. Spoon the bulgur² onto a plate, top with the meatballs and sauce.

In short

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