Description
These meatballs have an interesting twist: there is bulgur, a cereal often used in tabbouleh, in the meatballs. It adds a rich and nuttier flavor!
Ingredients
- ⅓ cups Bulgur
- 8 ounces, weight Ground Beef
- 1 Small Yellow Onion, Finely Chopped
- 1 Large Egg
- 3 cloves Garlic, Minced
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Dried Oregano
- ½ teaspoons Red Chili Pepper Flakes
- ½ teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1 cup Breadcrumbs
- 3 Cups Marinara Sauce, Or More As Desired
Preparation
Soak bulgur according to package directions. Preheat oven to 350°F. Combine ground beef, onion, egg, garlic, Worcestershire sauce, oregano, red pepper flakes, salt, pepper, breadcrumbs and soaked bulgur in a large bowl; mix well.
Form mixture into 24 1-inch meatballs. Place the meatballs on a foil-lined baking sheet and bake for 25 minutes. Let the meatballs rest for 5 minutes.
Cover meatballs with desired amount of marinara sauce, about 3 to 4 cups.
