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Article: Lamb and Bulgur Meatballs in Tangy Tomato Sauce
- Article from:
- Oakland Tribune
- Article date:
- December 12, 2007
CopyrightCopyright 2007 Oakland Tribune. Provided by ProQuest LLC. (Hide copyright information)
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Serves 4
Make extra bulgur and serve the meatballs with a side of softened
bulgur tossed with chopped onion sauteed in olive oil.
1/4cup coarse bulgur
Boiling water
3/4pound ground lamb
3/4pound ground beef
1/2medium onion, peeled
1/4cup plain nonfat or low fat yogurt
4 tablespoons extra virgin olive oil, divided
3 tablespoons pomegranate molasses or syrup, divided (see note)
3 tablespoons finely chopped parsley, divided
3 tablespoons finely chopped mint leaves, divided
11/2teaspoon coarse salt, divided
Coarsely ground black pepper
Tomato sauce:
1/4cup finely chopped onion
1 can (28 ounces) Italian plum tomatoes packed in juice
Cold water
Freshly ground black pepper
Yogurt ...