These are great used for spaghetti or just served with the marinara sauce. Make a double batch and freeze half for an easy meal on another day.
1/3 cup bulgur
½ cup hot water
1 pound lean ground beef
1 medium onion, very finely chopped
2 eggs, lightly beaten
5 cloves garlic, very finely chopped
2 teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground pepper
1 cup fresh breadcrumbs, preferably whole-wheat
4 cups prepared marinara sauce
½ cup slivered fresh basil leaves, and/or chopped fresh parsley
½ cup freshly grated Parmesan, or Romano cheese
- To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
- Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
- Combine ground beef, onion, egg, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well.
- Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes.
- Bring sauce to a simmer in a pot. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
- Top pasta with the sauce and meatballs and serve with grated cheese.