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!