Source: Better Homes and Gardens


Recipe Summary

15 mins
35 mins
1 hr 30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, bring 1/2 cup water to boiling. Add bulgur; reduce heat. Cover and cook over low heat about 7 minutes or until bulgur is almost tender and all of the liquid has been absorbed. Set aside.

  • Meanwhile, for the sauce, spray an unheated 3-quart saucepan with cooking spray. Preheat saucepan over medium heat. Add mushrooms, the 1/2 cup onion, the sweet pepper, and garlic. Cook and stir about 3 minutes or until the onion is tender. Stir in undrained tomatoes, sugar, Italian seasoning, and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Combine 3 tablespoons water and the cornstarch. Add to sauce; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Keep warm over very low heat.

  • In a medium bowl stir together egg white, bread crumbs, the 2 tablespoons onion, fennel seed, and the salt. Add the beef and softened bulgur; mix well. Shape into 24 balls. Place meatballs in a shallow baking pan.

  • Bake meatballs in a 375 degree F oven 15 minutes or until juices run clear. Drain meatballs on paper towels. Add meatballs to sauce. Heat through.

  • Meanwhile, cook pasta according to package directions. Drain well. Serve meatballs and sauce over hot pasta. If desired, sprinkle with Parmesan cheese and basil. Makes 4 servings.

Nutrition Facts

414 calories; fat 8g; cholesterol 41mg; saturated fat 3g; carbohydrates 63g; insoluble fiber 9g; protein 23g; sodium 484mg.