Lamb and Bulgur Meatballs
Lamb, Beef and Bulgur Meatballs baked in an Orange Basil Tomato Sauce
| servings: | 4 |
| type: | Entree |
| storage: | Freezer |
| categories: | Meat, Beef, Lamb |
| 1/2 | teaspoon beef bouillon |
| 1/2 | cup hot water |
| 1/2 | cup bulgur, uncooked |
| 1 | large orange, juiced & zested |
| 1 | 6 oz. can tomato paste |
| 35 | ounces italian tomatoes, imported (box) |
| 4 | tablespoons brown sugar |
| 4 | tablespoons cider vinegar |
| 4 | teaspoons salt |
| 2 | dashes black pepper, fresh ground |
| 1 | teaspoon basil, dried |
| 1 | pound ground lamb |
| 1/2 | pound ground beef, extra lean |
| 1/2 | cup green onions, minced |
| 2 | eggs |
| 1/4 | cup fresh parsley, minced |
| 1/2 | teaspoon allspice |
| 1/4 | teaspoon ginger, ground |
Combine the boiling water with the instant beef bouillon. Place bulgur in a bowl and pour the boiling bouillon over it. Cover tightly and let stand for 30 minutes or more. Preheat oven to 375 degrees.
Mince the orange zest and place in small saucepan with the orange juice and cook over medium-high heat until reduced by half. Combine tomato paste, tomatoes, brown sugar, vinegar, 1/2 of the salt, 1/2 of the pepper and the dried basil in medium saucepan. Add the reduced orange sauce, bring to a boil, and simmer over low heat for approximately 15 minutes.
Combine bulgur, ground lamb, ground beef, eggs, green onions, parsley, allspice, ginger and the remaining salt and black pepper. Mix well and form into 14 to 16 balls (or to size and number you prefer) and place in a 9"x15" glass baking dish. Pour in orange basil tomato sauce, cover tightly with foil and bake at 350 for 30 minutes. Let cool. Skim off the excess fat. Place in containers and store in the freezer.
containers:
Two Rubbermaid Square #2 (5-cup)
reheating instructions:
Thaw in refrigerator the night before day of consumption. Heat in microwave, stirring occasionally to distribute heat
evenly until hot throughout.
serving suggestions:
Serve over Italian Pasta