| Cuisine: Mediterranean | Type: Light Meal | Serves: 14 meatballs |
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Ingredients:
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1 cup red bulgur 2 cups water 1-1/2 lbs. lean ground beef 2 cups minced onion, divided 2 tsp. salt 1/4 tsp. freshly ground black pepper 2 tbs. vegetable oil 1/2 tsp. ground allspice 1/4 tsp. ground cinnamon 1/4 tsp. ground coriander 1/2 cup pine nuts, toasted |
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Instructions:
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1. Soak bulgur in water 30 minutes. Drain and squeeze out excess moisture. Set aside. 2. In a large food processor, process beef into a paste. Remove 1/2 pound and set aside. Add 1 cup onions to processor and process until smooth. Add drained bulgur, 1-1/2 tsp salt and 1/2 tsp black pepper and process until mixed. Set aside. 3. In a large sauté pan, heat oil over medium-high heat. Add remaining onions and cook until golden, 8-10 minutes. Add reserved 1/2 pound of beef, spices, and remaining 1/2 tsp salt along with 1/4 tsp pepper. Cook until browned, about 5 minutes. Remove from the heat, stir in the toasted pine nuts and let cool, about 10 minutes. 4. Preheat oven to 400°F and line a baking sheet with parchment paper. For each meatball, use 3 tbs of the beef/bulgur mixture and shape into a thick disk. Place 2 tsp of the beef/pine nut mixture in the center. Form the beef/bulgur mixture round the filling to make a stuffed meatball. Pat to seal and roll into a torpedo shape. Place 1 inch apart on prepared baking sheet and bake until cooked through, about 25 minutes. Turn on the broiler and broil until brown and crispy. |
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Related recipes:
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2018-04-14