Shawarma Meatballs
with Bulgur and Sumac Veggies
Meatballs aren’t just an Italian-American or Swedish thing. Here, we’re introducing a version that incorporates the spices of the Middle East. Accompanied by hearty bulgur and tender roasted veggies, these little baubles will convince you that meatballs are good with just about anything.
Please note that this recipe may be packaged with samples that contain peanuts and soy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Ground Beef
2 unit
Roma Tomato
2 unit
Red Onion
2 unit
Zucchini
½ ounce
Parsley
1 cup
Bulgur Wheat
(Contains Wheat)
2 teaspoon
Sumac
2 tablespoon
Middle Eastern Spice Blend
1 unit
Chicken Stock Concentrate
4 tablespoon
Sour Cream
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
8 teaspoon
Olive Oil
unit
Salt
unit
Pepper
unit
Justin's Peanut Butter Cups*
(Contains Peanuts, Soy)
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Heat broiler to high or oven to 500 degrees. Combine bulgur, stock concentrate, 2½ cups water, and a pinch of salt in a medium pot. Bring to a boil, reduce to a simmer, and cover. Cook until tender, 12-15 minutes. Remove from heat and keep covered.
Halve, peel, and cut onions into ½-inch wedges. Quarter tomatoes through stem end. Halve zucchini lengthwise and slice into 2-inch wedges. Toss veggies on a baking sheet with 4 tsp olive oil, sumac, salt, and pepper. Broil (or roast) until softened and slightly charred, 10-12 minutes.
Lightly mix ground beef, panko, Middle Eastern spice blend, salt, and pepper in a large bowl to combine. Gently pat into golf-ball-sized meatballs with your hands.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add meatballs and cook to desired doneness, 6-10 minutes, turning to brown on all sides.
Finely chop parsley. Fluff bulgur with a fork, season with salt and pepper, and stir in half the parsley.
Divide bulgur between plates. Top with veggies and meatballs. Dollop with sour cream and garnish with remaining parsley.
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