Meatballs with Bulgur in Onion and Tomato Sauce (Voli Me Plyguri) Recipe

Name: Meatballs with Bulgur in Onion and Tomato Sauce (Voli Me Plyguri)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean ground beef, veal, lamb or pork or a combination; 1 cup finely chopped fresh flat-leaf parsley; 4-5 scallions (white plus most of the green parts), finely chopped; 1/2 cup coarse bulgur; 1 large egg, lightly beaten; 1/3 cup olive oil; 4 garlic cloves, 2 minced and 2 coarsely chopped; 1 teaspoon ground cumin; 1/2 teaspoon salt; Freshly ground black pepper; 1 large onion, halved lengthwise and sliced into half-moons; 1/2 cup dry red wine; 2 cups grated ripe tomatoes or canned diced tomatoes with their juice; 1 cinnamon stick; 1/2 cup water

Servings: persons

1 pound lean ground beef, veal, lamb or pork or a combination
1 cup finely chopped fresh flat-leaf parsley
4-5 scallions (white plus most of the green parts), finely chopped
1/2 cup coarse bulgur
1 large egg, lightly beaten
1/3 cup olive oil
4 garlic cloves, 2 minced and 2 coarsely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground black pepper
1 large onion, halved lengthwise and sliced into half-moons
1/2 cup dry red wine
2 cups grated ripe tomatoes or canned diced tomatoes with their juice
1 cinnamon stick
1/2 cup water

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.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound lean ground beef, veal, lamb or pork or a combination, 1 cup finely chopped fresh flat-leaf parsley, 4-5 scallions (white plus most of the green parts), finely chopped, 1/2 cup coarse bulgur, and more.

Yes, Meatballs with Bulgur in Onion and Tomato Sauce (Voli Me Plyguri) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatballs with Bulgur in Onion and Tomato Sauce (Voli Me Plyguri)

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