I’m a Twitter junkie and am always watching brands and publications for fun opportunities and found a great one from @CookingLight. They are working with author and host Allison Fishman on “The Twelve” and having real readers implement 12 healthy habits in 2011.
Every month, Allison chooses a new reader to take on that months challenge and for April – SHE CHOSE ME! The challenge is a big one – eat three servings of whole grains EVERY DAY! I probably don’t eat three in a month! But she’s working with me to figure it out.
My first challenge was to identify the “whole grains” and find recipes that I might like using them. The first one I found and decided to make is Bulgar & Lamb Meatballs in Tomato Sauce from Cooking Light.
And later today, there will be a blog from Allison about me and the April challenge! I’ll add a link once it’s up.
I must say – using these fresh and natural ingredients sure does make pretty food! First I soaked the bulgur for a couple of minutes and then drained it. Then added parsley and dill.
I added a “meatloaf mix” instead of straight lamb and didn’t use eggs in the meatballs – but they stuck together just fine. I was a bit apprehensive about “boiling” the meatballs rather than frying them – but went for it anyway!
I also ended up using a can of Rotel Hot Tomatoes because that’s all that was in the cabinet – and they were HOT!!! I tried to keep out some of the habaneros because I didn’t want to ruin the meal – but it turned out okay. I also substituted beef broth for the red wine and threw in a can of mushrooms.
The recipe mentions serving this over rice – I was in the mood for pasta but went the healthy route with Whole Wheat pasta.
And voila! A sprinkle of parmesan and dinner is served!
It tasted great – a little spicy but I really enjoyed it. I’d say next time I would use the Muir Glen tomatoes because they are so wonderful, add a touch more of salt and add a small can of tomato sauce.
The bulgar sort of takes the place of the breadcrumbs and there’s still enough meat to not make them taste funky. It’s a very light dish with lots of flavor.
I hope you enjoy and let me know if you eat whole grains…I’ll continue to share throughout the month of April about my challenge.
Bulgar & Lamb Meatballs in Tomato Sauce
- 2 cups water
- 1 cup uncooked bulgur
- 1 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 10 ounce lean ground lamb
- 2 large egg whites
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 cup finely chopped onion
- 1 garlic clove, minced
- 1/2 cup dry red wine
- 1/2 cup water
- 1/8 teaspoon ground cinnamon
- 1 (28-ounce) can diced tomatoes, undrained
- Dill sprigs (optional)
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