Name: Meatballs with Bulgur in Onion and Tomato Sauce (Voli Me Plyguri)
Yield: Makes about 26 Meatballs; 4 to 6 servings
Ingredients: 1 pound lean ground beef, veal, lamb or pork or a combination; 1 cup finely chopped fresh flat-leaf parsley; 4-5 scallions (white plus most of the green parts), finely chopped; 1/2 cup coarse bulgur; 1 large egg, lightly beaten; 1/3 cup olive oil; 4 garlic cloves, 2 minced and 2 coarsely chopped; 1 teaspoon ground cumin; 1/2 teaspoon salt; Freshly ground black pepper; 1 large onion, halved lengthwise and sliced into half-moons; 1/2 cup dry red wine; 2 cups grated ripe tomatoes or canned diced tomatoes with their juice; 1 cinnamon stick; 1/2 cup water

Voli are marbles, the multicolored little balls that were so popular with kids during my childhood. But unlike the glass versions, which were quite expensive, the ones we used to play with were made of clay and colored in various bright, glossy shades. They were fragile, and their glaze would crack, revealing their dark red insides, similar in color to these delicious meatballs with bulgur.

This recipe comes from the island of Rhodes, and bulgur is probably the grain originally used. Later, in the stewed meatballs of the mainland, it was replaced by rice.

Recipe notes

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