Beef-and-Bulgur Meatball and Potato Stew
Tender beef-and-bulgur meatballs simmered with potatoes in a savory red-pepper paste broth.
By Moow Editorial ·
- Start with 3 cups boiling water and add more as needed for a spoonable stew.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 30 minutes
- Cook time: 45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 440 kcal
- Protein: 22 g
- Carbohydrates: 40 g
- Fat: 22 g
- Sodium: 1327 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Meatballs
Have these measured and ready before you begin.
- 300 g (10.6 oz) medium-fat ground beef (about 85% lean)
- 1 tbsp all-purpose flour
- 2 tbsp fine bulgur (No. 1 grind)
- 1 tsp fine salt
- 1 tsp ground black pepper
- 1 grated onion
- 1 1/2 pounds (680 g) potatoes
Stew
- 3 tbsp neutral oil
- 1 tbsp biber salçası (red pepper paste; substitute mild red pepper paste or tomato paste mixed with paprika)
- 5 cups (1.2 liters) low-sodium beef stock or water
Directions
1. Knead the ground beef, grated onion, bulgur, salt, and black pepper until cohesive. Shape into walnut-size balls and dust them evenly with the flour.
2. Peel the potatoes and cut them into cubes.
3. Heat the neutral oil in a pot and cook the red-pepper paste until fragrant. Add the potatoes and sauté briefly.
4. Add the measured stock and bring to a boil.
5. Add the meatballs, partially cover, and simmer over medium heat until the potatoes are tender and the meatball centers reach 160°F (71°C).
6. Remove from the heat and serve hot.
Sources
Contains wheat. Cook ground beef to 160°F (71°C), add meatballs only to actively simmering liquid, and refrigerate leftovers within 2 hours.