Easy Bulgur Wheat Ground Turkey Meatballs with Mango Sauce

October 15, 2017

Easy Bulgur Wheat Ground Turkey Meatballs with Mango Sauce

If you like Kibbeh, you will enjoy my easy recipe for Bulgur Wheat with Ground Turkey Meatballs and Mango Sauce. It is easy to prepare, on the healthy side and a crowd pleaser.

Meatballs don’t get as much credit as they should, and neither does Bulgur Wheat. My recipe for Bulgur Wheat Ground Turkey Meatballs with Mango Sauce is very easy to replicate and appetizing. Both Ground Turkey and Bulgur Wheat are incredibly versatile. They’re fun to eat, and they can either work as an appetizer or a main dish.

There are many variations of Kibbeh on the World Wide Web. Kibbeh is a dish made of bulgur (cracked wheat) originated from the Eastern Mediterranean. The real Kibbeh is made with onions, ground meat (beef, lamb, goat or camel) and with middle eastern spices. Kibbeh may be shaped into balls or patties, and deep fried, baked, or cooked in broth.

My recipe allows you to substitute ground turkey for ground poultry, seafood, and even ground beef. For those of you who are looking for another meatballs recipe to add to your meal plan, this one is on the healthy side.

I decided to make it into meatballs because it is easier for me at least and I can add any herbs and spices I want. The hardest part of the recipe is shaping the meatballs. Because the mixture is very smooth and pasty, it will stick to your hands. You can choose to place the mixture in the refrigerator for about 10 - 15 minutes so it could be easier to manage.

If you are looking for more an out of the box recipe, these meatballs are perfect for any weeknights. The bulgur wheat will help you gain fiber in your diet. Plus the recipe is two meals in one.

The sauce is also packed with tons of flavor – you can even set some aside and toss with salad, or even with a side of raw vegetables. You’ll be glad you did. And if you’re anything like me, you’ll double the batch, and have leftovers for a snack.

My recipe for Bulgur Wheat with Ground turkey Meatballs and Mango Sauce is made with both Gemma's Original Gourmet Hot Sauce and Gemma’s Gourmet Mango Hot Sauce. Only one teaspoon of the Original Hot Sauce was added to the mixture and 1/8 teaspoon fo the Mango Hot Sauce to the sauce. The hot sauce gives the dish a slightly spicy taste. And as usual, the more hot sauce you use, the more piquant your meal will be.

The hot sauce is also added in the mango sauce. The sweetness of the mango and the honey also reduced the hotness of the peppers in the hot sauce leaving it with a superb and delicious taste.

Yield 24 to 30 meatballs; Prep Time: 30 min; Cooking Time:  40 min; Total Time: 1 hr 10 min


For the meatballs
1 cup bulgur wheat
2 cups water
1 pound ground turkey
1 ½ tbsp herbs de Provence
1 tbsp olive oil
½ tbsp apple cider vinegar
1 tsp salt
2 garlic cloves
1 tsp Hot and Spicy Mango and Herbs Blend

Oil for frying
For the mango sauce
1 large mango, sliced or cut into chunks
1 large shallot
1/4 cup fresh lime juice
1 teaspoon honey, or to taste
1/8 teaspoon Hot and Spicy Mango and Herbs Blend 


Prepare all your ingredients before starting.
!For the meatballs
In a bowl, soak 1 cup of bulgur wheat in 2 cups of water and let stand for about 1 hour. The wheat will expand and soften. In a strainer, drain all liquid from the bulgur wheat. You may want to use a use or spatula to remove any excess water.
Add bulgur wheat and remaining to a food processor. Blend all until a smooth mixture is formed.
Shape meatballs - the size of a golf ball and place into a prepared pan for frying.
Heat oil to 375 degrees in a deep fryer. Alternatively, you can use your preferred method to heat the oil, but make sure that the temperature is at 375 degrees to fully cook the meatballs.
Deep fry meatballs until dark golden brown. You may want to taste one to make sure of the amount of time for cooking. The larger the meatballs, the longer cooking time will be.
Place on a plate covered with paper towel.

To prepare mango sauce
Peel and cut flesh from mango, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Pour into a small bowl and serve with Bulgur Wheat with Ground Turkey Meatballs.

Note: Sauce may be made 2 days ahead and chilled, covered.
You may also want to pass the mango sauce through a sieve. 

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