Bulgur and Lamb Meatballs in Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Refrigerating the meat mixture makes it easier to handle and helps the meatballs hold their shape. You can use fine or medium bulgur in this recipe. Serve with rice. Ingredients:
2 cups water |
1 cup uncooked bulgur |
1 cup chopped fresh parsley |
2 tablespoons chopped fresh dill |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
10 ounce lean ground lamb |
2 large egg whites |
2 garlic cloves, minced |
2 teaspoons olive oil |
1 cup finely chopped onion |
1 garlic clove, minced |
1/2 cup dry red wine |
1/2 cup water |
1/8 teaspoon ground cinnamon |
1 (28-ounce) can diced tomatoes, undrained |
dill sprigs (optional) |
Directions:
1. To prepare meatballs, soak bulgur in 2 cups water for 2 minutes; drain through a fine sieve. Combine bulgur and next 7 ingredients (bulgur through 2 minced garlic cloves). Cover and chill 30 minutes. Shape lamb mixture into 18 (1-inch) meatballs; cover and chill 30 minutes.
2. To prepare sauce, heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add 1 minced garlic clove; cook 3 minutes, stirring often. Add red wine; bring to a boil. Cook 2 minutes. Stir in 1/2 cup water, cinnamon, and diced tomatoes.
3. Add meatballs; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Turn meatballs; cover and cook 10 minutes. Garnish with dill sprigs, if desired.
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