Makes 26 or enough to serves 4 to 6
|1||pound lean ground beef, veal, lamb or pork, or a combination|
|1||cup finely chopped flat-leaf parsley|
|4||scallions, finely chopped|
|1/2||cup coarse bulgur|
|1||egg, lightly beaten|
|5||tablespoons olive oil|
|4||garlic cloves, 2 finely chopped and 2 coarsely chopped|
|1/2||teaspoon ground cumin|
|1||teaspoon ground cinnamon|
|Salt and pepper, to taste.|
|1||large onion, halved and thinly sliced|
|1/2||cup dry red wine|
|2||cups canned diced tomatoes, with their juice|
2. With your hands, shape the meat mixture into balls, using 2 tablespoons of the meat for each one. Refrigerate.
3. In a Dutch oven, heat the remaining 3 tablespoons of oil. Cook the onion over medium-high heat, stirring often, for 4 to 5 minutes or until it starts to color. Add the coarsely chopped garlic and cook for 30 seconds. Pour in the wine and simmer for 1 minute.
4. Stir in the tomatoes. Carefully add the meatballs to the sauce; it should almost cover them. Add the water, bring to a boil, and lower the heat. Cover and simmer for 20 minutes until the meatballs are cooked through and the sauce thickens. Sprinkle with the remaining 2 tablespoons of parsley.
Adapted from ''The Foods of the Greek Islands"