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Bulgur-beef meatballs

Bulgur-beef meatballs

Total Time
1 hr
25 min
35 min
Spices and herbs are fantastic flavour boosters and transform dishes like this from ordinary into amazing.


Lean beef mince, raw

500 g

Burghul, dry

½ cup(s), (90g)


1 medium, lightly beaten

Ground cumin

1 tsp

Green shallot(s)

4 individual, finely chopped

Fresh flat-leaf parsley

¾ cup(s), chopped, plus 1 tbs extra to serve


4 clove(s), crushed

Olive oil

1 tbs

Red onion

1 medium, chopped

Ground cinnamon

¼ tsp

Red wine

cup(s), (80ml)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Salt reduced chicken stock

2 cup(s), (500ml)


  1. Combine beef, bulgur, egg, cumin, shallots, ¾ cup parsley and 2 teaspoons garlic in a large bowl. Season with salt and pepper and mix well. With damp hands, shape mixture into 24 meatballs.
  2. Heat oil in a large, deep pot or saucepan over medium heat. Cook onion, stirring often, for about 6 minutes or until soft. Add remaining garlic and cinnamon and cook for about 30 seconds, stirring, until fragrant. Add wine and bring to the boil. Boil 1 minute, then stir in tomatoes. Add meatballs and stock and return to the boil. Reduce heat and simmer covered for about 20 minutes, stirring occasionally, until meatballs are cooked through.
  3. Using a slotted spoon, transfer meatballs to a plate. Gently boil sauce for 5-6 minutes, stirring occasionally, until reduced and thickened. Return meatballs to pot and gently stir over low heat to heat through and coat with sauce. Serve sprinkled with extra parsley.


TIP: To get a headstart, make meatballs 1 day in advance and keep covered on a tray in the fridge until you’re ready to cook. For an extra veggie boost, wilt 120g baby spinach leaves directly into the tomato sauce at the end of cooking.