Lamb, Beef and Bulgur Meatballs in Orange Basil Tomato Sauce

Gather all the ingredients:

1/2 cup beef broth
1/2 cup bulgur, uncooked
1 large orange, juiced, zested
6 oz tomato paste
35 oz Italian tomatoes
1/4 cup brown sugar
1/4 cup cider vinegar
4 tsp Kosher salt

1/4 tsp black pepper, fresh ground
1 tsp dried basil
1 lbs ground lamb
1/2 lbs ground beef, extra lean
1/2 cup green onion, minced
2 eggs
1/4 cup Italian parsley, minced
1/2 tsp allspice
1/4 tsp ground dried ginger

Place bulgur in a bowl, bring beef broth to boil and pour over bulgur. 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.

While the sauce is cooking 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″x13″ glass baking dish. Pour in orange basil tomato sauce, cover tightly with foil and bake at 375 for 45-60 minutes.

Serve with fresh pasta.  If you don’t know how to make fresh pasta … well my condolences, but you can use the store bought stuff and survive.


About The Ancient Randonneur

A randonneur and epicure without a sinecure.
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