- 1 pound lean ground beef, veal, lamb or pork or a combination
- 1 cup finely chopped fresh flat-leaf parsley
- 4-5 scallions (white plus most of the green parts), finely chopped
- 1/2 cup coarse bulgur
- 1 large egg, lightly beaten
- 1/3 cup olive oil
- 4 garlic cloves, 2 minced and 2 coarsely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 large onion, halved lengthwise and sliced into half-moons
- 1/2 cup dry red wine
- 2 cups grated ripe tomatoes or canned diced tomatoes with their juice
- 1 cinnamon stick
- 1/2 cup water
- In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.
- Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.
- In a large, deep skillet or Dutch oven, heat the remaining 3 tablespoons oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to color. Add the chopped garlic and saute for 30 seconds. Add the wine and simmer for 1 minute. Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low.
- Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened. Remove the cinnamon stick, sprinkle with the remaining 2tablespoons parsley and serve.