Meatballs with Bulgar

You may have worried that because I didn't post anything last week, soccer had the upper hand. As it happens, I didn't have time to post it, but we did have a very nice snack last week, as well as a good dinner.

The snack was meatballs, with sauce to dip them in. These definitely take more time than the other snacks I've made, but it wasn't bad on Monday. We ate spaghetti and meatballs one day for dinner last week, and I froze the leftovers. (Meatballs in one container, sauce in another.) Monday I just defrosted. I used my steamer basket to thaw the meatballs, and that worked really well. I put little cocktail toothpicks in because my kids always like food better if it comes on little sticks. When we ate spaghetti & meatballs for dinner, my daughter claimed to hate them and my son loved them. They switched rolls on Monday when it was a snack. And they wonder why I don't take their whining seriously.

I sort of made up (if there's any way to make up a new meatball recipe after thousands of years of humans making meatballs) this meatball recipe. I also have a recipe that uses breadcrumbs, ground pork, and ground beef, but they actually wind up so tender that sometimes they strike me as gross. These were nice, although really different from pork and beef meatballs. Give them a try and see what you think!

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Spaghetti & Meatballs with Bulgar

This makes enough for a family of four to eat twice.

INGREDIENTS:

-Meatballs

- 1.5 lb. ground buffalo

- 1.5 c parsley, chopped

- 6-7 scallions, chopped

- 3/4 c coarse bulgar

- 2 eggs, beaten

- 1/2 c olive oil

- 3 cloves garlic, minced

- 1.5 t cumin

- 3/4 t salt

- pepper

Simple Tomato Sauce

- 6 T. olive oil

- 3 cloves garlic, minced

- 2 28-oz can crushed tomatoes

- 3 T. fresh basil, minced

1 lb. pound spaghetti

Grated Parmesan cheese

Instructions

For the meatballs: Combine meat, all but 3 T. of parsley, scallions, bulgur, eggs, 3 T. of olive oil, 3 cloves minced garlic, cumin, salt, and pepper. Mix and form into meatballs. Refrigerate for at least 1 hour.

Bring 4 quarts of water to boil in large pot for cooking pasta.

Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. I find that a stainless steel skillet works better for meatballs than a non-stick skillet. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs.

For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste.

Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot.