Ingredients
Equipment
Method
Instructions
- Begin by placing the fine bulgur in a large mixing bowl. Carefully pour the boiling water over the bulgur, ensuring it is fully covered. Cover the bowl with a clean kitchen towel and let it sit for about 15-20 minutes, allowing the bulgur to absorb the water and soften.
- Once the bulgur has soaked, add the grated onion, freshly squeezed lemon juice, chili flakes, isot pepper, black pepper, and salt. The combination of these ingredients will create a flavorful base for your meatballs.
- Next, pour in the olive oil and the mixture of tomato and chili paste. These ingredients will provide moisture and richness to the meatballs, ensuring they are not too dry.
- Using a wooden spoon or your hands, gently mix all the ingredients until everything is well combined. The mixture should be moist but hold together when formed into a ball. If it feels too dry, you can add a bit more olive oil or water.
- With your hands, take small portions of the mixture and roll them into balls, about the size of a golf ball. Place the formed meatballs on a baking sheet lined with parchment paper.
- You can either bake or fry the meatballs. For baking, preheat the oven to 375°F (190°C) and bake for 25-30 minutes, turning halfway through. If frying, heat a generous amount of olive oil in a skillet over medium heat and fry the meatballs until golden brown on all sides.
- Once cooked, remove the meatballs from the heat and drizzle with pomegranate molasses for that perfect finish. This adds a wonderful tangy sweetness that balances the spices beautifully.
Notes
- For a gluten-free option, substitute bulgur with cooked quinoa.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These meatballs can be made in advance and stored in the freezer.