I’m not sure if this dish already exists in Turkish cuisine, it just came out when I wanted to use some leftovers. I made stuffed zucchinis the other day (with less bulgur, more ground beef this time), and I still had a lot of filling at the end. I put it in the refrigerator to use it later in a dish although I didn’t have any idea what kind. I took it out yesterday and thought what I could make with these. I wanted it to be a filling dish, not like our regular grilled meatballs. I thought it could be tasty when combined with vegetables, and the idea of meatballs stew with vegetables came out! I saw that we had only a few potatoes, carrots and green pepper left, no other vegetables. So I guess you got the idea: Combine them all to make a meatballs stew!
Although it was the first time I made this meatballs stew, it was so tasty and filling. Bulgur in meatballs give a very nice flavor and a little thickness to the stew. You can change the vegetables if you like, but we love this combination.
Here is the recipe for Sebzeli Sulu Kofte as it is called in Turkish.Print
Meatballs Stew With Vegetables
A comforting dish with meatballs and veggies!
- Yield: 4 1x
- For meatballs:
- 250g ground beef
- ¼ cup bulgur
- ½ bunch of parsley, chopped
- 1 onion, chopped thinly
- 4 cloves garlic, minced
- 1 tbsp pepper paste
- 1 tsp dried mint
- 2 tsp cumin
- 2 tsp black pepper
- 1 tsp salt
- 4 tsp olive oil
- For the stew:
- 1 green pepper, chopped
- 2 carrots, diced
- 2 potatoes, diced
- ½ pepper paste (or tomato paste)
- 1 tbsp olive oil
- ½ tsp chili powder
- 2 cups hot water
- Start with making meatballs.
- Combine all ingredients for meatballs very well and make small balls. Put them aside.
- Heat olive oil in a pot. Add pepper paste and chili powder. Stir.
- Toss in potatoes, carrots and green pepper.
- Pour ½ cup hot water and cover.
- After 5 minutes, add meatballs and stir.
- Pour the rest of the hot water (1 ½ cup) and cover.
- Cook it for about 30 minutes over medium heat until vegetables get tender.