Wash the burgul wheat, until it’s transparent, and soak it in 3 cups of water for two hours to hydrate.
Preheat the oven to 180º.
In a bowl place the ground meat, the burgul wheat, parsley, salt and pepper; knead until a homogeneous mixture of the ingredients is formed.
Shape the meatballs and roll them in the protein and breadcrumbs to coat evenly.
Grease your baking tray with SOW CHIA OIL and place the meatballs.
Bake for 25 minutes or until the meatballs are completely golden brown.
Servings: 4 servings
Preparation time: 1 hour Total time: 3 hours
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