Tabbouleh & “Meatballs”

SERVES

6

PREP TIME

25 minutes

COOK TIME

15 minutes

INGREDIENTS

plant based protein

1 Package Pure Farmland Plant-Based Meatballs (Homestyle)
½ cup bulgur
3 medium ripe tomatoes
⅓ cup fresh lemon juice
3 bunches of parsley, stems removed (fresh recommended)
1 cup chopped mint leaves (fresh recommended)
4 scallions, thinly sliced
¾ tsp. ground allspice
5 Tbsp. olive oil
3 Tbsp. fresh lemon juice
Salt to taste
Pepper to taste




DIRECTIONS

Heat oven to 375°F. Place Pure Farmland Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes, or until internal temperature reaches at least 175°F. Set aside.

Prepare the bulgur: place grain in small bowl and cover with 1 inch of boiling water. Let sit for about 25 minutes. Bulgur should become soft and tender. Follow next steps while you wait.

Finely dice tomatoes and transfer to large bowl, including tomato juices. Add lemon juice and salt, tossing to combine. Set aside.

Rinse parsley under cold water and shake to remove excess water. Remove thick stems and finely chop into thin strips. Try not to overwork the parsley to prevent bruising and wilting.

Add cooled bulgur, parsley, chopped mint, scallions, and allspice to bowl of prepared tomatoes. Toss to combine, then top salad with meatballs.

Drizzle with oil and season with salt and pepper to taste. Enjoy!

Recipe Inspiration

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