Sometimes, you need a new twist on a favorite. That’s why these Middle Eastern Spiced Meatballs is a terrific option.
Meatballs
- 1 pound lean ground beef
- 1/2 cup bulger
- 1 large egg
- 1 large onion
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup chopped, fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Sauce
- 2 teaspoons olive oil
- 1 can (15-ounce) crushed tomatoes
- 1 can (8-ounce) tomato sauce
- 2 tablespoons chopped fresh parsley
- salt and freshly ground pepper, to taste
- 1 cup reduced-sodium chicken broth
Directions
Combine the beef, half the chopped onion, egg, bulger, cilantro, 1 garlic clove, cumin, 1/4 teaspoon of salt, 1/8 teaspoon of pepper in a large bowl. Cover and refrigerate for 30 minutes or up to 4 hours. Shape into 30 meatballs.
Heat oil in a large, deep skillet over medium heat. Add remaining one-half of the onions and 2 garlic cloves. Cook, stirring frequently until onion is softened, about 5 minutes.
Stir in the tomatoes, tomato sauce, broth, and remaining salt & pepper. Add meatballs and bring to a boil. Reduce the heat and simmer, covered, until meatballs are cooked through, and sauce thickens slightly., about 20 minutes.
Serve over whole-wheat spaghetti for an extra dose of fiber!