Meatballs with Bulgur

Name: Meatballs with Bulgur
Cuisine: Greek
Ingredients: ½ kg minced pork, 3 medium potatoes (about 600g); 3 large slices (180g) of stale village bread; ½ cup (125ml) water; 1 cup (150g) dry onion, finely chopped; 1 ½ teaspoons (6g) ground cinnamon; ½ teaspoon freshly ground black pepper; 1 ½ teaspoons (12g) salt; 1 tablespoon (3g) dried mint; 1 cup (40g) fresh parsley, finely chopped; 2 eggs (M); 3 cups (690ml) sunflower oil for frying; ⅓ cup (85ml) olive oil; ½ cup (75g) onion, finely chopped; ½ cup (70g) vermicelli (fidé); ¾ cup (200g) fresh tomato, grated; 1 teaspoon (5g) sugar; 1 liter (4 cups) water; 1 ½ teaspoons (12g) salt; 1 vegetable stock cube (optional); 1 ½ cups (340g) bulgur (coarse or medium grain) for pilaf

1987, Kofinou. A party is being organized at our restaurant. My mother is in the thick of cooking preparations. We kids wander around the kitchen, carrying out her instructions. We start with five kilos of minced pork, to which my mother adds grated and well-drained potatoes, bread soaked in water, onion, brandy, spices, herbs, salt, and pepper. She mixes everything very carefully and then calls me to knead along with her. The aromas of cinnamon are intoxicating. We shape the meatballs together. Soon I see them taking color in the pan and I wait impatiently. The restaurant smells wonderfully of freshly fried meatballs...

INGREDIENTS

• ½ kg minced pork, 3 medium potatoes (about 600g)
• 3 large slices (180g) of stale village bread
• ½ cup (125ml) water
• 1 cup (150g) dry onion, finely chopped
• 1 ½ teaspoons (6g) ground cinnamon
• ½ teaspoon freshly ground black pepper
• 1 ½ teaspoons (12g) salt
• 1 tablespoon (3g) dried mint
• 1 cup (40g) fresh parsley, finely chopped
• 2 eggs (M)
• 3 cups (690ml) sunflower oil for frying

For the Bulgur Pilaf

• ⅓ cup (85ml) olive oil
• ½ cup (75g) onion, finely chopped
• ½ cup (70g) vermicelli (fidé)
• ¾ cup (200g) fresh tomato, grated
• 1 teaspoon (5g) sugar
• 1 liter (4 cups) water
• 1 ½ teaspoons (12g) salt
• 1 vegetable stock cube (optional)
• 1 ½ cups (340g) bulgur (coarse or medium grain) for pilaf

METHOD

1. Peel the potatoes and grate them on the fine side of the grater. (You should have 3 cups). Squeeze them well. Then, cut the slices of bread into small squares (you should have about 2 2/3 cups) and pour the water over them to soak.
2. Place the minced meat in a large bowl. Then, add the soaked bread, the drained potatoes, the onion, cinnamon, pepper, salt, mint, parsley, and eggs.
3. Mix the mixture very well and shape small round meatballs the size of a walnut (about 35g) or, if you prefer, give them an oval shape.
4. Pour plenty of oil into a frying pan, and when it gets hot, add the meatballs. When they are golden brown on one side, turn them over to brown the other side.
5. Remove them with a slotted spoon onto a strainer or paper towels to drain the excess oil.

For the Bulgur Pilaf

1. In a small saucepan, add the olive oil and sauté the onion until it starts to color, for 3 - 4 minutes. Then, add the vermicelli and stir until it toasts, about 3 - 4 minutes. Let the vermicelli take color, as this is what will give flavor to our bulgur.
2. Add the tomato and sugar and stir. Pour in the water, salt, the vegetable stock cube (if using), and when the water boils, add the bulgur.
3. Stir well, lower the heat, cover the saucepan, leaving a small gap, and boil for about 7 minutes.
4. Stir and continue boiling until all the water has evaporated.
5. Turn off the heat, cover the saucepan with a kitchen towel to absorb the moisture, and then close it with its lid. Let it rest for 5 - 10 minutes and serve the bulgur along with the meatballs. We can accompany the dish with sheep's yogurt, olives, and dry onion.

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Meatballs with Bulgur

INGREDIENTS

For the Bulgur Pilaf

METHOD

For the Bulgur Pilaf

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For the Bulgur Pilaf

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