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Bulgur Wheat Ground Turkey Meatballs with Mango Sauce

Easy Bulgur Wheat Ground Turkey Meatballs with Mango Sauce

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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 24 to 30 meatballs


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 Gemma's Original Gourmet Hot Sauce
  • Oil for frying

For the mango sauce


  • 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 cooked 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.


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


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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