Monday, June 16, 2008

Bulgur and Lamb Meatballs in Tomato Sauce

So my math test is over. I have no clue if I passed or not, but it would have helped if I remembered the area of a circle. The Father's Day full of barbecues are also over. And I can finally get back to posting on a regular basis. Well, working around the little Ford Focus that had to be towed today (thanks to yet another common calamity with it). And Wilma the Knee being ornery. And my new Donut Fryer job that starts at 1am tomorrow.

But enough complaining. Tonight, I bring you a healthy dinner of Bulgur and Lamb Meatballs in Tomato Sauce. The lamb just adds a hint of flavor to the bulgur flavored meatballs. There's also a pinch of cinnamon that reminds me of Lebanese cooking and growing up in Michigan. They really were tasty. They weren't quick or easy, but I felt good eating them and most of the time was spent chilling the meat/bulgur mixture and meatballs. So yeah, I'd make these again.

But now I have to go take a long nap before I can hop out of bed at midnight and say "Time to make the donuts!"

Bulgur and Lamb Meatballs in Tomato Sauce
adapted from Cooking Light

Meatballs:
2 cups water
1 cup uncooked bulgur
1 cup chopped fresh parsley
2 Tbsp chopped fresh dill
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 pound ground lamb
2 large egg whites
2 garlic cloves, minced

Sauce:
2 tsp olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/2 cup dry red wine
1/2 cup water
1/8 tsp ground cinnamon
1 (28-ounce) can diced tomatoes, undrained

To prepare meatballs, soak bulgur in 2 cups water for 2 minutes; drain through a fine sieve Combine bulgur and next 7 ingredients (bulgur through 2 minced garlic cloves). Cover and chill 30 minutes. Shape lamb mixture into 18 meatballs; cover and chill 30 minutes.

To prepare sauce, heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add 1 minced garlic clove; cook 3 minutes, stirring often. Add red wine; bring to a boil. Cook 2 minutes. Stir 1/2 cup water, cinnamon, and diced tomatoes.Add meatballs; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

6 comments:

Dana McCauley said...

Donut fryer! That sounds great but I guess like all jobs, it's a job.

If you have any donut tips, please pop by and add them to my recent donut post:

http://danamccauley.wordpress.com/2008/06/03/doughnut-making-a-patriotic-duty/

standing still said...

Donuts? Donuts? I need more info on these donuts...

Peter M said...

Good luck on your test results and indulge in these flavourful meatballs...sound yum!

Kitt said...

Oooh! Donuts! Take pictures!

Sara said...

How did wilma the knee do with day one of donuts? Hope all's well!

These meatballs look delish! I'll have to add them to my pile of "when my husband is away" recipes. Sadly, the tomatoes would upset his tummy.

glamah16 said...

What do you mean new doughnut fryer job.? What have I missed.