- 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.
- 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.
- 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.
- Per serving: 4 meatballs and generous 1/3 cup sauce.
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 zip-close plastic bag. Squeeze out the air and seal the bag; refrigerate up to 1 day.