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bulgur and lamb meatballs in tomato sauce

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Medium bulgur works best in this recipe. Refrigerating the mealballs makes it easier to handle and and helps the meatballs hold their shape. Feel free to substitute your favorite meat in place of the lamb. Recipe is from Cooking Light Magazine. Prep time does not include refrigeration time.

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For bulgur and lamb meatballs in tomato sauce

  • MEATBALLS
  • 2 c
    water
  • 1 c
    uncooked bulgur
  • 1 c
    chopped fresh parsley
  • 2 Tbsp
    chopped fresh dill
  • 3/4 tsp
    salt
  • 1/2 tsp
    freshly ground black pepper
  • 10 oz
    lean ground lamb
  • 2 lg
    egg whites
  • 2
    garlic cloves, minced
  • SAUCE
  • 2 tsp
    olive oil
  • 1 c
    finely chopped onion
  • 1
    garlic clove, minced
  • 1/2 c
    dry red wine
  • 1/2 c
    water
  • 1/8 tsp
    ground cinnamon
  • 1 can
    28-oz can diced tomatoes, undrained
  • dill sprigs (optional)

How To Make bulgur and lamb meatballs in tomato sauce

  • 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 up 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 more. Garnish with dill sprigs, if desired.
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