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chili con carne meatballs with lemon bulgar

kept bymlehet

This recipes uses Passatta, here's a good explanation of what it is:


Bulgur wheat
1 mug (300g) of bulgur wheat
1 preserved lemon
1 cinnamon stick

400g lean beef mince
1 heaped tsp garam masala
olive oil
3 jarred red peppers
4 spring onions
1 tsp smoked paprika
700g passata
1 bunch of fresh coriander
1 x 400g tin of red kidney beans
1 pinch of cumin seeds
4 tbsp fat-free natural yogurt
1 lime

Grilled chillies
4 fresh chillies



Phil's picture

I was having trouble finding the recipe on his website. Found it, and thought i'd add it here for now.

Put 1 mug of bulgur wheat, 2 mugs of boiling water, the preserved lemon and the cinnamon stick into the medium pan and cover, stirring occasionally.With clean hands, scrunch the mince with salt, pepper and the garam masala. Divide the mixture into 4, then with wet hands quickly shape each piece into 4 balls, placing them into the frying pan as you roll them and adding 1 tablespoon of oil, toss regularly.

Blitz the peppers, half the trimmed spring onions, the paprika, passata, half the coriander and a pinch of salt and pepper in the liquidizer until smooth, then pour into the medium frying pan (swirl a good splash of water around the liquidizer and pour into the pan) and turn the heat up to high. Prick the chillies and put under the grill to blacken allover, then remove.

Rinse and drain the beans, then add to the meatballs with the cumin seeds. Use tongs to transfer the meatballs straight into the pan of sauce, leaving the beans behind. Finely slice the remaining trimmed spring onions. Stir the beans into the sauce. Remove the cinnamon stick, then mash the lemon into the bulgur wheat and serve with the meatball sauce, dollops of yoghurt the charred chillies and wedges of lime, scattered with the remaining spring onions and coriander leaves.

mlehet's picture

Thanks Phil!


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