Bulgur-beef meatballs
2
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Spices and herbs are fantastic flavour boosters and transform dishes like this from ordinary into amazing.
Ingredients
Lean beef mince, raw
500 g
Burghul, dry
½ cup(s), (90g)
Egg(s)
1 medium, lightly beaten
Ground cumin
1 tsp
Green shallot(s)
4 individual, finely chopped
Fresh flat-leaf parsley
¾ cup(s), chopped, plus 1 tbs extra to serve
Garlic
4 clove(s), crushed
Olive oil
1 tbs
Red onion
1 medium, chopped
Ground cinnamon
¼ tsp
Red wine
⅓ cup(s), (80ml)
Canned diced tomatoes
1 400g can, (1 x 400g can)
Salt reduced chicken stock
2 cup(s), (500ml)
Instructions
1
Combine beef, bulgur, egg, cumin, shallots, ¾ cup parsley and 2 teaspoons garlic in a large bowl. Season with salt and pepper and mix well. With damp hands, shape mixture into 24 meatballs.
2
Heat oil in a large, deep pot or saucepan over medium heat. Cook onion, stirring often, for about 6 minutes or until soft. Add remaining garlic and cinnamon and cook for about 30 seconds, stirring, until fragrant. Add wine and bring to the boil. Boil 1 minute, then stir in tomatoes. Add meatballs and stock and return to the boil. Reduce heat and simmer covered for about 20 minutes, stirring occasionally, until meatballs are cooked through.
3
Using a slotted spoon, transfer meatballs to a plate. Gently boil sauce for 5-6 minutes, stirring occasionally, until reduced and thickened. Return meatballs to pot and gently stir over low heat to heat through and coat with sauce. Serve sprinkled with extra parsley.
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