Bulgur and Lamb Meatballs in Tomato Sauce

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.

Yield: 6 servings (serving size: 3 meatballs and about 1 1/3 cups sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 38%
  • Fat: 13g
  • Saturated fat: 5g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1g
  • Protein: 14.2g
  • Carbohydrate: 32.4g
  • Fiber: 5.7g
  • Cholesterol: 34mg
  • Iron: 4.4mg
  • Sodium: 515mg
  • Calcium: 55mg

Ingredients

  • Meatballs:
  • 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
  • Sauce:
  • 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)

Preparation

  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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