Meatballs with Meat Tomato Ragout and Bulgur 


For the Meatballs:

250 gm Mutton mince

1/4 tsp cumin powder

1/2 tsp paprika powder

4 cloves of crushed garlic

1 small onion finely chopped

2 tbsp chopped parsley

1/4 tsp black pepper

Salt to taste

Oil to fry

For the Ragout:

250 gm mutton mince

1 tablespoon olive oil

1 large onion

1 can Diced Tomatoes

1/2 tsp cumin powder

1/2 tsp black pepper

1/2 tsp paprika powder

Salt to taste


For the Bulgur:

2 tablespoons extra virgin olive oil

1 onion—finely chopped
2 cloves garlic—minced
1 tsp ground cumin
¼ tsp ground cinnamon
½ tsp dried chili flakes
1 tbsp tomato paste
1 cup bulgur
1 cube chicken stock
Salt to taste
1/3 tsp ground black pepper



In a bowl take mutton mince add all the ingredients except oil and together try to incorporate. Form the mixture into six meatballs and deep fry the meatballs for 8-10 minutes or until meatballs are firm and golden brown.

For Meat Ragout:

Heat a pan over low heat and add oil to the pan. Saute the chopped onion for 2 minutes or until translucent. Add mutton mince and fry add other dry ingredients and  the diced tomatoes to the pan then mix together. Let simmer for 5-10 minutes then add salt and pepper

For Bulgur:

Heat the oil in a pan over medium heat. Add the onion and cook for 10 minutes, stirring occasionally. ADD the garlic, cumin, cinnamon, chili flakes and tomato paste and cook for 1 minute, then add the bulgur and stir to coat for 1 minute. Add the chicken stock, salt and pepper, increase the heat to high and bring to a boil. Cover with a lid, reduce the heat to low, and cook for 15 minutes. Remove the pan from the heat and let stand, with the lid on, for 5 minutes. Keep aside for plating.



Place the Bulgur on an angle from corner to corner on a plate. Top the bulgur with three meatballs. Spoon the ragout over the meatballs. Finish the dish by topping with fresh parsley.


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