Middle Eastern Spiced Meatballs with Bulgur and Sumac Roasted Veggies

These meatballs are inspired by the bold, aromatic spices of the Middle East. Paired with fluffy bulgur and tender roasted vegetables tossed in tangy sumac, this dish is a delicious twist on a classic comfort food. The combination of savory beef, earthy bulgur and bright, charred veggies creates a balanced and satisfying meal.

Perfect for a weeknight dinner, these meatballs come together quickly and are packed with flavor. The creamy sour cream adds a cool finish that ties everything together. Serve them family-style or plate individually for a beautiful presentation.

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Ingredients

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

1 tablespoon Middle Eastern Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

unit Justin's Peanut Butter Cups*View ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. In a small pot, combine bulgur, chicken stock concentrate, 1¼ cups water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, 12-15 minutes. Remove from heat and keep covered.
2. Halve, peel and cut the red onion into ½-inch wedges. Quarter the tomato through the stem end. Halve the zucchini lengthwise and slice into 2-inch wedges. On a baking sheet, toss the vegetables with a drizzle of olive oil, sumac, salt and pepper. Broil (or roast) until softened and slightly charred, 10-12 minutes.
3. In a medium bowl, lightly mix the ground beef, panko, Middle Eastern spice blend, salt and pepper until just combined. Gently shape into golf ball-sized meatballs.
4. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the meatballs and cook until browned on all sides and cooked through, 6-10 minutes, turning occasionally.
5. Finely chop the parsley. Fluff the bulgur with a fork, season with salt and pepper and stir in half of the chopped parsley.
6. Divide the bulgur among plates. Top with the roasted vegetables and meatballs. Dollop with sour cream and garnish with the remaining parsley.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or rice. Adjust cooking time and liquid accordingly.

How do I know when the meatballs are done?

The meatballs are done when they are browned on all sides and reach an internal temperature of 160°F. Cut one open to check that it is no longer pink.

Can I make this recipe ahead of time?

Yes, you can prepare the bulgur and roast the vegetables in advance. Cook the meatballs just before serving for best texture.