MIDDLE EASTERN MEATBALLS WITH TABBOULEH & SOUR CREAM RECIPE

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!