Bulgur-beef meatballs in cinnamon-scented tomato sauce
Uncooked 93% lean ground beef
1 pound(s), (7% fat or less)
Reduced-sodium chicken broth
¾ cup(s), finely chopped flat-leaf
2 Tbsp, finely chopped flat-leaf
½ cup(s), coarse
4 medium, finely chopped
1 large egg(s), lightly beaten
4 medium clove(s), finely chopped
Extra virgin olive oil
Uncooked red onion(s)
1 large, chopped (about 1 1/3 cups)
2⅔ fl oz, (about 1/3 cup), dry
Canned diced tomatoes
14½ oz, (1 can)
- 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.