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.

Recipe by Cooking Light November 2002

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

309 calories; calories from fat 38%; fat 13g; saturated fat 5g; mono fat 5.7g; poly fat 1g; protein 14.2g; carbohydrates 32.4g; fiber 5.7g; cholesterol 34mg; iron 4.4mg; sodium 515mg; calcium 55mg.
Advertisement