Bulgur Beef Meatballs in Cinnamon-Scented Tomato Sauce
3
Points®
Total time: 57 min • Prep: 12 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Bulgur has a texture similar to ground meat so it works beautifully as a meat substitute but also a binder to make meat go farther. It adds a nutty chew to these meatballs seasoned with herbs, aromatics, and warm spices. The meatballs absorb even more flavour as they simmer in a cinnamon-scented tomato sauce fortified with wine. To get a head start on making this Mediterranean-style main dish, prepare the beef mixture as directed in step 1, but do not shape the meatballs. Transfer to a zippered storage bag. Squeeze out the air and seal the bag; refrigerate up to 1 day.
Ingredients
Uncooked 93% lean ground beef
1 pound(s), (7% fat or less)
Reduced-sodium chicken broth
2 cup(s)
Fresh parsley
¾ cup(s), finely chopped flat-leaf
Fresh parsley
2 tbsp(s), finely chopped flat-leaf
Uncooked bulgur
½ cup(s), coarse
Scallions
4 medium, finely chopped
Egg
1 large, lightly beaten
Garlic
4 clove(s), large, finely chopped
Extra virgin olive oil
4 tsp(s)
Ground cumin
1 tsp(s)
Kosher salt
1 tsp(s)
Black pepper
½ tsp(s)
Red onion
1 large, chopped (about 1 1/3 cups)
Ground cinnamon
⅛ tsp(s)
Red wine
2⅔ fl oz, (about 1/3 cup), dry
Canned diced tomatoes
14½ oz, (1 can)
Instructions
1
Mix together beef, ¾ cup of parsley, the bulgur, scallions, egg substitute, 2 teaspoons of garlic, 2 teaspoons of oil, the cumin, ½ teaspoon of salt, and ¼ teaspoon of pepper in large bowl. With damp hands, shape beef-bulgur mixture into 24 (1½-inch) meatballs.
2
Heat remaining 2 teaspoons oil in large Dutch oven over medium-high heat. Add onion and cook, covered, stirring, until golden, about 6 minutes. Add remaining garlic, ½ teaspoon salt, and ¼ teaspoon pepper, and the cinnamon; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and boil 1 minute; stir in tomatoes. Add meatballs and broth and return to boil. Reduce heat and simmer, covered, until meatballs are cooked through, about 20 minutes.
3
With slotted spoon, transfer meatballs to platter; keep warm. Bring sauce to boil. Cook, stirring occasionally, until reduced to 2½ cups, 5–6 minutes. Remove Dutch oven from heat; return meatballs to pot and gently stir until coated with sauce. Sprinkle with remaining 2 tablespoons parsley.
4
Per serving: 4 meatballs and generous 1/3 cup sauce.
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