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Mediterranean-inspired meat-free meatballs recipe

Mediterranean-inspired meat-free meatballs recipe

3 ratings

This bulgur wheat salad topped with meat-free meatballs is full of bright and fresh flavours – olives, sundried tomatoes and dill go wonderfully with the vinegary mustard dressing. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 573 calories / serving
  • Vegan
  • Vegetarian


  • 280g pack Birds Eye Green Cuisine meat-free meatballs
  • 250g bulgur wheat
  • 130g pack olives with garlic and herbs
  • 100g sundried tomatoes, drained and roughly chopped
  • 100g artichoke antipasti, drained well
  • ½ cucumber, diced
  • 200g tin sweetcorn, drained
  • a small handful dill, roughly chopped, plus extra for garnish
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • ½ tsp Dijon mustard

Perfect with:

 Birds Eye Green Cuisine Meat Free Meatballs Birds Eye Green Cuisine Meat Free Meatballs

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    3g 17%
  • Sugars

    7g 7%
  • Salt

    2.9g 49%

of the reference intake
Carbohydrate 61g Protein 20.6g Fibre 12.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the meatballs on a baking tray and cook in the oven for 12-15 mins until piping hot and cooked through.
  2. Meanwhile, cook the bulgur wheat to pack instructions. Drain and rinse briefly under cold water to cool slightly. The bulgur wheat should be warm but not hot. Place into a large mixing bowl.

  3. Add the meat-free meatballs, olives, sundried tomatoes, artichokes (if using), cucumber, sweetcorn, dill and mix to combine. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard and some seasoning. Pour over the bulgur wheat salad and toss well to combine.

  4. Divide between 4 shallow bowls and garnish with extra dill and freshly ground black pepper.

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