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Cook Time:1 hrAdditional Time:1 hrTotal Time:2 hrsServings:8Yield:8 servings, 2-3 meatballs eachJump to Nutrition Facts
Cook Time:1 hrAdditional Time:1 hrTotal Time:2 hrsServings:8Yield:8 servings, 2-3 meatballs each
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:1 hr
Additional Time:
Total Time:2 hrs
Total Time:
2 hrs
Servings:8
Servings:
8
Yield:8 servings, 2-3 meatballs each
Yield:
8 servings, 2-3 meatballs each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/2 cup bulgur, (see Ingredient Note)2tablespoonsextra-virgin olive oil, divided8clovesgarlic, very thinly sliced¾teaspoondried oregano¼teaspooncrushed red pepper2 28-ounce cans diced tomatoes4 cups diced plum tomatoes, (about 1 1/2 pounds)2cupscubed whole-wheat country bread1large egg1large egg white1pound93%-lean ground beef½cupfinely shredded Parmesan cheese½teaspoonground cinnamon½teaspoonfreshly ground pepper, plus more to taste⅛teaspoonsalt1/2 teaspoon sugar, (optional)
Cook Mode(Keep screen awake)
Ingredients
1/2 cup bulgur, (see Ingredient Note)
2tablespoonsextra-virgin olive oil, divided
8clovesgarlic, very thinly sliced
¾teaspoondried oregano
¼teaspooncrushed red pepper
2 28-ounce cans diced tomatoes
4 cups diced plum tomatoes, (about 1 1/2 pounds)
2cupscubed whole-wheat country bread
1large egg
1large egg white
1pound93%-lean ground beef
½cupfinely shredded Parmesan cheese
½teaspoonground cinnamon
½teaspoonfreshly ground pepper, plus more to taste
⅛teaspoonsalt
1/2 teaspoon sugar, (optional)
Directions
Place bulgur in a medium bowl and cover generously with hot water. Let soak for 30 minutes. Drain in a fine sieve, pressing to remove excess liquid.
Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-low heat. Add garlic, oregano and crushed red pepper; cook, stirring, until softened but not browned, about 1 minute. Stir in canned tomatoes and plum tomatoes; increase heat to medium-high and bring to a simmer. Reduce heat to low. Partially cover and let simmer while you prepare meatballs.
Place bread in a medium bowl and cover with cold water. Let soak for a few minutes. Drain and squeeze out moisture.
Whisk egg and egg white in a large bowl. Add the bulgur, the bread, beef, Parmesan, cinnamon, pepper and salt. Gently combine with a potato masher and/or your hands. Form into 20 oval meatballs about 2 inches long.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned all over, 3 to 4 minutes. Transfer to a paper towel-lined plate; blot with paper towels. Brown the remaining meatballs.
Mash the simmering tomato sauce with a potato masher to break down any large chunks of tomato. Add the meatballs to the sauce. Simmer over low heat, partially covered, for 50 minutes.
Taste the sauce and add sugar, if it seems tart, and additional pepper to taste. Serve the meatballs with the sauce.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, March/April 2008
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Nutrition Facts(per serving)285Calories11gFat22gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
