Meatballs With Bulgur In Onion And Tomato Sauce (Voli Me Plyguri)
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Bulgur (coarse)1 large
Egg (lightly beaten)1 cup
Olive Oil1 tsp
Ground Cumin1 tsp
Salt1 cup
Red Wine (dry)2 cups
Tomatoes (grated ripe)1 cup
WaterDirections:
1
In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste
2
Knead well, cover and refrigerate for at least 1 hour and up to 4 hours
3
Shape 2-tablespoon-sized portions of the meat mixture into balls
4
Place on a plate, cover and refrigerate
5
In a large, deep skillet or Dutch oven, heat the remaining 3 tablespoons oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to color
6
Add the chopped garlic and saute for 30 seconds
7
Add the wine and simmer for 1 minute
8
Stir in the tomatoes and cinnamon stick
9
Carefully add the meatballs to the skillet; the sauce should almost cover them
10
Add the water, bring to a boil and reduce the heat to low
11
Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened
12
Remove the cinnamon stick, sprinkle with the remaining 2tablespoons parsley and serve
13
In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste
14
Knead well, cover and refrigerate for at least 1 hour and up to 4 hours
15
Shape 2-tablespoon-sized portions of the meat mixture into balls
16
Place on a plate, cover and refrigerate
17
In a large, deep skillet or Dutch oven, heat the remaining 3 tablespoons oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to color
18
Add the chopped garlic and saute for 30 seconds
19
Add the wine and simmer for 1 minute
20
Stir in the tomatoes and cinnamon stick
21
Carefully add the meatballs to the skillet; the sauce should almost cover them
22
Add the water, bring to a boil and reduce the heat to low
23
Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened
24
Remove the cinnamon stick, sprinkle with the remaining 2tablespoons parsley and serve