Instructions
Follow the steps and taste along the way.
Cook the bulgur
Bring 440 ml water and 1 g salt to a boil in a saucepan. Add the bulgur, stir, and cook covered over low heat for 10 to 12 minutes, until the water has been absorbed. Remove from the heat and leave covered for another 5 minutes.
Prepare the meatballs
Finely grate half the onion, or 60 g, and crush 5 g of the garlic. Combine them in a bowl with the ground turkey, egg, breadcrumbs, 3 g salt, 3 g sweet paprika, and the caraway. Mix, then shape the mixture into 12 small meatballs.
Brown the meatballs
Heat 15 ml olive oil in a large frying pan over medium-high heat. Brown the meatballs in a single layer, in two batches if needed to fit the pan, for about 2 minutes per side, until a golden-brown crust forms. Transfer them to a plate; they do not need to be cooked through yet.
Cook the pepper and tomato sauce
Pour the remaining 10 ml oil into the same pan. Add the remaining onion, finely diced, and the red bell pepper, cut into small dice. Cook for 5 to 6 minutes, until the pepper softens slightly and the onion turns translucent. Add the remaining 5 g crushed garlic and 2 g sweet paprika, stir, and after 30 seconds pour in the tomatoes and 100 ml water. Season with the remaining 2 g salt and the black pepper, then simmer gently for 5 minutes.
Finish cooking and serve
Add the meatballs and any juices from the plate to the sauce. Cover the pan and cook over low heat for 10 to 12 minutes. The thickest meatball should reach at least 74 °C (165 °F) in the center. Remove from the heat and stir in the lemon juice and chopped parsley. Fluff the bulgur with a fork and serve with the meatballs and sauce.
