Bulgur and Lamb Meatballs in Tomato Sauce

Bulgur And Lamb Meatballs In Tomato Sauce Recipe

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Daily Inspiration S


Medium bulgur works best in this recipe. Refrigerating the mealballs makes it easier to handle and and helps the meatballs hold their shape.

Feel free to substitute your favorite meat in place of the lamb. Recipe is from Cooking Light Magazine.

Prep time does not include refrigeration time.

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20 Min
30 Min
Stove Top



2 c
1 c
uncooked bulgur
1 c
chopped fresh parsley
2 Tbsp
chopped fresh dill
3/4 tsp
1/2 tsp
freshly ground black pepper
10 oz
lean ground lamb
2 large
egg whites
garlic cloves, minced


2 tsp
olive oil
1 c
finely chopped onion
garlic clove, minced
1/2 c
dry red wine
1/2 c
1/8 tsp
ground cinnamon
1 can(s)
28-oz can diced tomatoes, undrained
dill sprigs (optional)

How to Make Bulgur and Lamb Meatballs in Tomato Sauce


  • 1To 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 (1-inch) meatballs; cover and chill 30 minutes.
  • 2To 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 up to a boil. Cook 2 minutes. Stir in 1/2 cup water, cinnamon and diced tomatoes.
  • 3Add meatballs; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Turn meatballs; cover and cook 10 minutes more. Garnish with dill sprigs, if desired.

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About Bulgur and Lamb Meatballs in Tomato Sauce

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Mediterranean
Other Tags: Quick & Easy, For Kids, Healthy