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Meatballs with zucchini and cilantro sauce over bulgur with sweet corn

Name: Meatballs with zucchini and cilantro sauce over bulgur with sweet corn
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 200 g minced beef and pork; 1 unit zucchini, cut into half moons; 10 g cilantro, chopped; 140 g sweet corn, drained; 120 g bulgur; 4 g vegetable broth packet, powder; 250 ml water; 200 ml milk; 1 clove garlic, grated; 1 tablespoon flour; 1 teaspoon flour; 45 ml olive oil; 5 g salt; 2 g black pepper

Juicy meatballs in a creamy zucchini and cilantro sauce, served over fluffy bulgur with sweet corn. A family-friendly, fresh, and flavorful dish.

Servings: 2
Prep: 5 min
Cook: 25 min

Ingredients

200 g minced beef and pork
1 unit zucchini, cut into half moons
10 g cilantro, chopped
140 g sweet corn, drained
120 g bulgur
4 g vegetable broth packet, powder
250 ml water
200 ml milk
1 clove garlic, grated
1 tablespoon flour
1 teaspoon flour
45 ml olive oil
5 g salt
2 g black pepper

Instructions

Cook the bulgur: in a saucepan, add the water, vegetable broth and a pinch of salt. Bring to a boil, add the bulgur, reduce heat to medium-low and cook for 4 minutes. Remove from heat, cover and let rest for 10 minutes. Then, fluff with a fork.
Prepare the meatballs: remove the cilantro leaves from the stems and chop the leaves, reserving the stems. Peel and grate the garlic. In a bowl, mix the minced meat, half of the chopped cilantro, the garlic, the flour, salt and pepper. Form 5 meatballs per person.
Cook the meatballs: in a pan, heat a generous drizzle of oil over medium heat. Add the meatballs and cook for 5–6 minutes, until browned and cooked through. Remove excess fat and set the meatballs aside out of the pan. Meanwhile, cut the zucchini into 0.5–1 cm half-moons.
Sauté the zucchini: in the same pan, add a drizzle of oil and the cilantro stems. Heat over medium heat and cook for 1 minute. Add all the zucchini and cook for 4–5 minutes, stirring. Reserve half in a bowl. To the remaining zucchini, add the flour for the sauce and cook for 2–3 minutes, stirring. Add the milk and bring to a boil for 2–3 minutes.
Prepare the sauce: pour the zucchini and milk mixture into a container, add the remaining chopped cilantro, season with salt and pepper, and blend with an immersion blender until smooth. Return it to the pan, bring to a boil and add the meatballs. Cook for 1–2 minutes, coating them with the sauce. Adjust salt and pepper to taste.
Dress the bulgur with a drizzle of oil, salt and pepper. Drain the corn and serve the bulgur on the bottom of the plate. Top with the meatballs in zucchini sauce and finish with the reserved corn and sautéed zucchini.

Nutrition (per serving)

Calories: 654 kcal
Protein: 30 g
Carbohydrates: 72 g
Fat: 47 g
Fiber: 10 g