Trying to find something creative to do with bulgur wheat, for which I normally only have one use: my AWESOME vegetarian chili, I stumbled across an idea to add it to meatballs. Not only does it add more fiber - and who couldn't use more fiber?! - but it also makes the ground beef go further.
So, I used 1 lb. ground beef and added 1/2 c of bulgur wheat along with my regular meatball ingredients. I got 20 meatballs out of just 1 lb of meat with the bulgur! I browned them, added my doctored-up jarred spaghetti sauce (Shhhh...don't tell my dad, whose last name is "Serafino!") and simmered almost all day.
The bad news is that since I hadn't added any breadcrumbs to the meatball mixture, several of them just fell apart during the simmer. The good news is that the remaining meatballs were great and the sauce was freaking AWESOME! I will make my "spaghetti and meatballs" like this from now on. Having some of the meatballs break up into the sauce created a sauce ("gravy" for the true Italians!) that was thick, meaty and just full of bulgur body.
Enjoy!
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