Bulgur and Lamb Meatballs in Tomato Sauce

Bulgur and Lamb Meatballs in Tomato Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 10 ounce lean ground lamb
  • Dill sprigs (optional)
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • ½ cup water
  • Sauce:
  • + 12 more ingredients
    • 1/8 teaspoon ground cinnamon
    • 2 tablespoons chopped fresh dill
    • 1 garlic clove, minced
    • ½ cup dry red wine
    • 1 cup finely chopped onion
    • 1 cup chopped fresh parsley
    • 2 cups water
    • 2 large egg whites
    • 1 (28-ounce) can diced tomatoes, undrained
    • 1 cup uncooked bulgur
    • Meatballs:
    • ¾ teaspoon salt

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...

View full recipe at My Recipes

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