Refrigerating the meat mixture makes it easier to handle and helps the meatballs hold their shape. You can use fine or medium bulgur in this recipe. Serve with rice or barley if desired.
Bulgur can be found at health food stores, boxed or in bulk.
2 cups water
¾ cup uncooked bulgur
1 cup chopped fresh parsley, or substitute dried
1 teaspoon rosemary
¾ teaspoon salt
½ teaspoon freshly ground black pepper
10 ounces lean ground turkey
2 large egg whites
2 garlic cloves, minced
1 cup finely chopped onion
1 garlic clove, minced
1 cup chicken broth
1/8 teaspoon ground cinnamon
1 (28-ounce) can diced tomatoes, undrained
To 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 turkey mixture into 18 (1-inch) meatballs; cover and chill 30 minutes.
Bake meatballs in casserole dish at 350° for 30 minutes or until done.
To prepare sauce, heat skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add 1 minced garlic clove; cook 3 minutes, stirring often. Add chicken broth; bring to a boil. Cook 2 minutes. Stir in cinnamon, and diced tomatoes. Cover, reduce heat, and simmer 10 - 15 minutes until sauce thickens.
Serve meatballs over barley or rice, topped with sauce.
Makes 6 servings.