MEATBALLS WITH BULGUR IN ONION AND TOMATO SAUCE (VOLI ME PLYGURI)
Steps:
- In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.
- Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.
- In a large, deep skillet or Dutch oven, heat the remaining 3 tablespoons oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to color. Add the chopped garlic and saute for 30 seconds. Add the wine and simmer for 1 minute. Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low.
- Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened. Remove the cinnamon stick, sprinkle with the remaining 2tablespoons parsley and serve.
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