Bulgur and Lamb Meatballs in Tomato Sauce

Bulgur and Lamb Meatballs in Tomato Sauce Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.


6 servings (serving size: 3 meatballs and about 1 1/3 cups sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 309
Caloriesfromfat 38 %
Fat 13 g
Satfat 5 g
Monofat 5.7 g
Polyfat 1 g
Protein 14.2 g
Carbohydrate 32.4 g
Fiber 5.7 g
Cholesterol 34 mg
Iron 4.4 mg
Sodium 515 mg
Calcium 55 mg


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)


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.

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.

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.

November 2002
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