Middle Eastern Meatballs With Tabbouleh Sour Cream Recipes

Steps:

• Make the meatballs: Mix the lamb, salt and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs just until lightly browned. Remove from pan with a slotted spoon and set aside.
• Put the cherries, sugar and pomegranate molasses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Reduce the heat to medium-low and, stirring occasionally, simmer for 15 to 25 minutes, or until the sauce has thickened. Add the meatballs and simmer for another 15 minutes, until tender.
• Assemble the dish: Arrange the pita bread triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.

Steps:

• Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
• Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

Steps:

• In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place in a shallow 1-qt. baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix and remaining pepper; pour over meatballs. , Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired.

Steps:

• 1. Cook bulgur Peel and finely chop 3 large garlic cloves. Heat 2 tablespoons oil and half of the garlic in a medium saucepan over medium until sizzling, 1 minute. Add bulgur. Cook until toasted, 2-4 minutes. Add 1½ cups water and 1 teaspoon salt; bring to a boil. Cover; simmer over low until tender and water is absorbed, about 12 minutes. Cover to keep warm off heat. 2. Marinate vegetables Meanwhile, halve onion, then thinly slice ⅓ cup and finely chop 1 cup (save any remaining for own use). Cut tomatoes into ½-inch pieces. In a medium bowl, whisk together 2 tablespoons vinegar, ¼ cup oil, and a generous pinch each of salt and pepper. Stir in tomatoes and sliced onions. Set aside to marinate. 3. Make meatballs Preheat broiler with a rack in the center position. In a medium bowl, combine beef, 1 large egg, chopped onion, remaining garlic, all of the ras el hanout, ½ cup cooked bulgur (save rest for step 5), 1½ teaspoons salt, and a few grinds pepper. Stir gently to combine. 4. Cook meatballs Shape beef mixture into 16 (2-inch) football-shaped meatballs and place on a rimmed baking sheet. Broil on center oven rack until meatballs are golden brown, crisp, and cooked through, 8-12 minutes. 5. Finish tabbouleh & serve Add remaining cooked bulgur to bowl with tomatoes and onions. Stir together and season to taste with salt and pepper. In a small bowl, thin sour cream by adding 1 teaspoon of water at a time, to make a spoonable sauce. Season to taste with salt and pepper. Serve tabbouleh with meatballs on top or alongside and with sour cream spooned over top. Enjoy! 6. Take it to the next level Turn this into a mezze-inspired meal with pita and hummus. Either pile the meatballs, hummus, and tabbouleh into the pita, along with sour cream OR serve wedges of pita alongside for dipping into hummus and tabbouleh. Hot sauce would spice it all up!