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Since the meat industry is a huge contributor to global greenhouse gas emissions, eating less meat is a great way to lower the environmental impact of our meals. For many, following a reducitarian diet is the easiest approach to planet-friendly eating, so Bluedot contributor Brian Levy went on the hunt for recipes that are heavy on the veggies and light on the meat. Read more about using meat as a condiment and find more minimal meat recipes in Veggie With a Chance of Meatballs.
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RECIPE: Meatballs With Bulgur in Onion and Tomato Sauce (Voli Me Plyguri)
- Yield: Serves 4-6 1x
Description
Voli are marbles, the multicolored little balls that were so popular with kids during my childhood. But unlike the glass versions, which were quite expensive, the ones we used to play with were made of clay and colored in various bright, glossy shades. They were fragile, and their glaze would crack, revealing their dark red insides, similar in color to these delicious meatballs with bulgur.
This recipe comes from the island of Rhodes, and bulgur is probably the grain originally used. Later, in the stewed meatballs of the mainland, it was replaced by rice.
Serve with mashed potatoes, bulgur and/or rice pilaf.
Ingredients
- 1 lb lean ground beef, lamb, or pork, or a combination
- 1 cup fresh flat-leaf parsley, finely chopped, divided
- 4–5 scallions (white and most of the green parts), finely chopped
- 1/2 cup coarse bulgur (uncooked)
- 1 large egg, lightly beaten
- 5 Tbsps olive oil, divided
- 4 garlic cloves: 2 minced and 2 coarsely chopped
- 1 tsp ground cumin
- Salt to taste
- Freshly ground black pepper to taste
- 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
Instructions
- 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, and 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 with a lid, or a Dutch oven, heat the remaining 3 tablespoons of oil and sauté the onion over medium-high heat for 4 to 5 minutes, or until it starts to color. Add the chopped garlic and sauté 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 2 tablespoons of parsley, and serve.
Notes
Lightly sautéed or roasted vegetables, such as okra, zucchini, or eggplant, make a good addition to this dish. Add them when you add the meatballs to the sauce.
Eating Greener
This recipe calls for a pound of ground red meat. One of the simplest and most effective actions you can take to help the environment is to reduce your consumption of animal products, especially beef and dairy. Beef is an incredibly carbon-intensive food, and also contributes to deforestation, water overuse and pollution, and a host of other environmental, animal welfare, and social ills. If you really want to use meat, investigate locally raised, sustainable, and humane options.
If you want to reduce your meat consumption further, this recipe can be made with a beef substitute like from Beyond or Impossible. Plant-based products are healthy for both you and the planet, and most importantly, they taste great!
