Start by finely mincing the red onion, red pepper and garlic. Chop the parsley and cut the lemon in half. Set aside.

Prepare the bulgur pilaf according to the package. Set aside.

Preheat the oven to 350°F. Grease a casserole dish. Bring the meat and eggs out from the refrigerator and set them aside.

Heat a skillet over medium heat with olive oil. Add in the red pepper and onion and cook, stirring frequently, until translucent (about 4 minutes).

Add in the garlic and stir until fragrance is released about 30 seconds.

Add in the bulgur pilaf and stir until mixed, then juice half a lemon over the top. Add salt and pepper to the mix if needed. Remove from heat, and set aside.

In a large bowl, crack the two eggs and beat with a fork. Stir in the breadcrumbs, parsley, salt, pepper, paprika and lemon pepper. Add in the juice of half of a lemon. Add olive oil.

Add in the ground meat, and mix until well combined.

Shape the meat mixture into a ball, press down in the center to flatten it, fill it with about a tablespoon of bulgur pilaf mixture and form the meat back into a ball around it.

Place the meatballs in your greased casserole dish. Place in the oven for about 20-35 minutes. Because ovens are different, we suggest checking them frequently, so they don’t get dried out. It also depends on the size of your meatballs. Obviously, the larger they are, the longer they will take to cook.

When your meatballs are done, garnish them with feta cheese, parsley and lemon. Serve with a beautiful red cabbage, mint and carrot salad with feta if you wish. Find the recipe here.