Try this Bulghur "Meat"Balls with Fresh Vegetable Sauc recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green onions, coriander, and thyme. Shape mixture into 1 1/2-inch balls. Bake on a cookie sheet sprayed with vegetable spray for 10 minutes on each side. In a large skillet over medium-high heat, combine vegetable stock and 1 1/3 c apple juice; bring to a boil. Reduce heat to low; add carrots and cook 3 minutes. Add green pepper strips; cook 4 to 6 minutes longer, or until vegetables are tender-crisp. In small bowl. combine cornstarch and 3 tablespoons apple juice; blend well. Add to vegetable mixture; cook 2 to 3 minutes, or until thickened, stirring often. Add ground pepper; mix well. To serve, spoon hot cooked rice onto large platter; place bulghur "meat"balls on rice and pour hot vegetable mixture over "meat"balls. Recipe by Dianne Smith.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 65 | ||
Calories from Fat: 6 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1227.2mg | 42 % | |
Potassium 32.1mg | 1 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 12.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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