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.
Cooking Light NOVEMBER 2002
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.
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