Olive Oil Tatar Meatballs (Vegetarian)
Quick answer
Olive Oil Tatar Meatballs are a refreshing dish prepared with the perfect harmony of bulgur and fresh herbs. For the best taste, let the boiled meatballs rest gently in olive oil.
- Total time
- 55 dk
- Servings
- 4
- Calories (est.)
- ~280 kcal
- Difficulty
- orta
tatar meatballs with olive oil · bulgur meatless balls · traditional tatar recipe
55 dk · 4 servings · 280 kcal
Ingredients
- 1 cup fine bulgur
- 1/2 cup semolina
- 1 egg
- 2 tablespoons flour
- 1/2 bunch finely chopped parsley
- 3 cloves crushed garlic
- 1/2 cup extra virgin olive oil
- 1 teaspoon tomato paste
- Salt, black pepper, cumin
- Hot water for boiling
Method
- Place fine bulgur and semolina in a deep bowl, cover with hot water, and let swell for 10 minutes.
- Add egg, flour, tomato paste, salt, and spices to the bulgur mixture, kneading well until smooth.
- Shape small hazelnut-sized pieces from the dough, roll them in your palm, and press slightly in the center.
- Boil salted water in a wide pot, drop the meatballs in, and cook for 5-7 minutes until they float to the surface.
- Remove the boiled meatballs with a slotted spoon and place them on a serving platter.
- Lightly heat olive oil and garlic in a separate pan, drizzle over the meatballs, garnish with parsley, and serve.
Adding a few drops of lemon juice to the boiling water helps the meatballs keep their shape.
FAQ
Are Tatar Meatballs served hot or cold?
They are typically served at room temperature or chilled as an olive oil mezze.
Can it be made vegan?
Yes, you can omit the egg and use a little water or mashed potato as a binder.
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