Ingredients

For the meatballs:

One cup fine bulgur; 1/2 cup of boiling water; 300 g of minced beef or lamb; 1 small onion,; 1/4 cup of fresh parsley; 1/4 cup of green (spring) onions; 1 tsp of cumin; 1 tsp of paprika; 1/2 tsp of black pepper; and salt to taste.

For the tomato sauce:

Two tbsp of olive oil; 1 small onion; 2 cloves of garlic; 1 tbsp of tomato paste; 1 cup of crushed tomatoes or tomato paste; 1/2 tsp of dried oregano; 1/2 tsp of dried basil; salt and pepper to taste.

Preparation and Cooking

• In a large bowl, combine the bulgur and boiling water and cover the bowl and let the soak for 20-30 min. Add the minced meat, grated onion, chopped parsley, green onions, cumin, paprika, black pepper, and salt to the softened bulgur, and then knead the mixture until well combined.
• Shape the mixture into small, round meatballs, approximately the size of marbles (about 2cm in diameter), and set them aside.
• For the tomato sauce: Heat the olive oil in a large skillet or a saucepan or a pan (with lid) and sauté the chopped onion for 5 min. Then add the minced garlic, tomato paste, crushed tomatoes or tomato puree, oregano, basil, salt, and pepper and cook for another 10 min.
• Finally, place the meatballs into the tomato sauce, making sure they are fully submerged and cover the lid and simmer them for 20-30 min at around 160-200^o
• Serve the meatballs hot with chopped fresh parsley, and and if preferred with a side of rice, bulgur pilaf, or crusty bread to soak up the tomato sauce.

Hints and Comments

• The marble meatball is a traditional Turkish dish and they are usually served as a main course or as an appetizer.