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Dry bulgur meatball Calories
Bulgur-based dry-style meatball; provides fiber and moderate protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Dry bulgur meatball (150 g) has 279 calories. That works out to 186 calories per 100 g. It contains 47.1 g of carbs, 10.2 g of protein, 5.9 g of fat and 7.1 g of fiber. Its 1.3 mg of Manganese covers 56% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Dry bulgur meatball Nutrition Facts
Selected: 1 serving (medium) · 150 g
279
KCAL / 150G
Carbs
47.1g
· 17% DV
Protein
10.2g
· 20% DV
Fat
5.9g
· 8% DV
Fiber
7.1g
· 25% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 14% · Fat 19%
Dry bulgur meatball nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 279 kcal | |
| Total fat | 5.9 g | 8% |
| Saturated fat | 0.93 g | 5% |
| Trans fat | 0 g | |
| Sodium | 465 mg | 20% |
| Total carbohydrate | 47.1 g | 17% |
| Fiber | 7.1 g | 25% |
| Protein | 10.2 g | 20% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Dry bulgur meatball?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 279 kcal |
| 1 piece (small) | 18 g | 33 kcal |
| 1 piece (large) | 30 g | 56 kcal |
| 3 piece (medium) | 54 g | 100 kcal |
| ½ cup (half) | 85 g | 158 kcal |
| 5 piece (large) | 90 g | 167 kcal |
| 100 g | 100 g | 186 kcal |
| 1 cup (whole) | 170 g | 316 kcal |
| 1 serving (large) | 220 g | 409 kcal |
Calculated from 186 calories per 100 g.
Frequently Asked Questions About Dry bulgur meatball
What is a dry bulgur meatball made of?
A dry bulgur meatball is typically made from fine bulgur kneaded with tomato or pepper paste, onion, and seasonings. Some recipes add semolina or flour to help bind the mixture, so the exact ingredients vary between regional and home-style versions.
How do you make a dry bulgur meatball?
To make a dry bulgur meatball, soften fine bulgur with hot water, then knead it with paste and seasonings until it holds together. Shape the mixture into small pieces; depending on the recipe, cook them by simmering or serve them with little or no sauce.
Does a dry bulgur meatball contain meat?
Usually, no: a dry bulgur meatball is a meat-free bulgur dish, despite the English word “meatball.” Bulgur, paste, and spices form the base, though individual recipes can differ, so check the recipe if you need to know exactly what was added.
What kind of bulgur works best for a dry bulgur meatball?
Fine bulgur, often sold as köftelik bulgur in Turkish groceries, works best for a dry bulgur meatball because it softens and binds into a moldable mixture. Coarse bulgur stays too firm and is more suited to pilaf than to shaping into köfte.
How is a dry bulgur meatball different from fellah köfte?
A dry bulgur meatball is generally served plain or with minimal sauce, while fellah köfte is commonly topped with a garlicky tomato sauce. Both can use bulgur, and names and recipes overlap across regions, so the distinction is not universal.
Is a dry bulgur meatball the same as Turkish içli köfte?
No. A dry bulgur meatball is usually a small, solid bulgur mixture, while içli köfte has a bulgur-based outer shell filled with a savory filling, often meat. The two dishes have different shapes and preparation, even though both use bulgur.
Why does a dry bulgur meatball fall apart?
A dry bulgur meatball usually falls apart when the bulgur has not softened enough or the mixture has not been kneaded until cohesive. Add water gradually if it feels dry; if it is too wet to shape, a little semolina or flour can help bind it.
Does a dry bulgur meatball need to be boiled?
Not always; cooking method depends on the recipe. Some dry bulgur meatballs are simmered to set their shape, while others are prepared differently and served without a broth or generous sauce. Follow the recipe’s method rather than interpreting “dry” as meaning uncooked.
Can you serve a dry bulgur meatball cold?
Yes, a dry bulgur meatball can be served cold or at room temperature if the recipe has been fully cooked and safely chilled. It pairs well with fresh herbs, salad, lemon, or yogurt; refrigerate leftovers promptly rather than leaving them out.
Can you freeze a dry bulgur meatball?
Yes, a dry bulgur meatball can be frozen. Arrange the pieces separately on a tray first, then transfer them to a sealed freezer container once firm. Thaw them in the refrigerator and reheat thoroughly; freezing may make the texture slightly softer.
Dry bulgur meatball Vitamins & Minerals
Vitamins
B3
2.85mg · 18% DV
B1
0.18mg · 15% DV
B6
0.21mg · 12% DV
Biotin
3µg · 10% DV
Minerals
Manganese
1.29mg · 56% DV
Copper
0.27mg · 30% DV
Phosphorus
177mg · 25% DV
Sodium
465mg · 20% DV
Potassium ⭐
279mg · 8% DV
Dry bulgur meatball Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Dry bulgur meatball
To burn the 279 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Dry bulgur meatball?
Dry bulgur meatball is a Turkish-style bulgur dish, not necessarily a meatball made with meat. Fine bulgur is softened, kneaded with flour or semolina and seasonings, then shaped into small pieces. Recipes vary by region and household; despite the name, the pieces are generally cooked rather than served dry and uncooked.
They have a savoury, gently spiced flavour and a firm, slightly chewy texture. In Turkey, they may be served with a tomato-based sauce, garlicky yoghurt, or greens and lemon; elsewhere, they also work as a hearty vegetarian main or side. Bulgur contributes fibre and a moderate amount of protein. For a lighter plate, go easy on the sauce and add a fresh salad.
How Nutritious Is Dry bulgur meatball?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Dry bulgur meatball Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Dry bulgur meatball Contain Allergens?
Contains these allergens:
Which Diets Is Dry bulgur meatball Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Dry bulgur meatball Fat Profile
SATURATED
0.93g
MONOUNSATURATED
1.77g
POLYUNSATURATED
1.82g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.