Bulgur And Lamb Meatballs In Tomato Sauce

• Meatballs:
• 2 cups water
• 1 cup uncooked bulgur
• 1 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 10 ounce lean ground lamb
• 2 large egg whites
• 2 garlic cloves, minced
• Sauce:
• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 cup dry red wine
• 1/2 cup water
• 1/8 teaspoon ground cinnamon
• 1 (28-ounce) can diced tomatoes, undrained
• Dill sprigs (optional)

1. 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 lamb mixture into 18 (1-inch) meatballs; cover and chill 30 minutes.
2. To prepare sauce, heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add 1 minced garlic clove; cook 3 minutes, stirring often. Add red wine; bring to a boil. Cook 2 minutes. Stir in 1/2 cup water, cinnamon, and diced tomatoes.
3. Add meatballs; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Turn meatballs; cover and cook 10 minutes. Garnish with dill sprigs, if desired.

water, bulgur, parsley, dill, salt, freshly ground black pepper, lean ground lamb, egg whites, garlic, olive oil, onion, garlic, red wine, water, ground cinnamon, tomatoes, dill sprigs

Taken from www.myrecipes.com/recipe/bulgur-lamb-meatballs-tomato-sauce (may not work)