Meatballs and kebabs
This party-friendly meatball stew gets whole-grain texture from fine bulgur and extra heartiness from chickpeas, and cooks quickly in a pressure cooker. It stays flavorful even after cooling, making it suitable for a late-night snack.
Soak the fine bulgur in hot water for 10 minutes to soften it.
Knead the ground beef, chopped onion, softened bulgur, egg, flour, salt, and black pepper together, then shape into evenly sized meatballs.
Place the meatballs, cooked chickpeas, water, and tomato paste in the pressure cooker and close the lid. Once it reaches pressure, cook for 15 minutes.
Release the pressure, let the stew rest for 10 minutes, then serve.
Shape the meatballs to the same size before adding them to the pressure cooker; otherwise, smaller ones may overcook and fall apart. Allergens: contains wheat (gluten) and egg.
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