Every family has its secret for making the perfect meatballs. For generations, grandmothers have stretched expensive cuts of beef by adding bread, vegetables, and other ingredients to increase the yield. This culinary wisdom has become a staple in Israeli kitchens, giving meatballs a central place on the dinner table.
Chef Rubi Michael brings a modern twist to this tradition by incorporating fine bulgur into the mix. The result? Soft, melt-in-your-mouth meatballs with rich flavors that even babies can enjoy.
Ingredients
For the Patties:
200 g fine bulgur
1 ½ cups water
500 g ground beef (preferably chuck, cut no. 2)
1 bunch parsley, finely chopped
1 cup celery leaves, finely chopped
1 tbsp salt
½ tbsp black pepper
1 tsp cumin
1 tsp sweet paprika
For the Sauce:
2 tbsp olive oil
Pre-prepared patties
2 onions, diced
2 garlic cloves, minced
1 can crushed Italian tomatoes
2 tbsp tomato paste
1 cup water
1 tsp hot paprika
1 tsp salt
½ tsp cumin
¼ tsp black pepper
Preparation
1. Place the bulgur and water in a large bowl and let soak for 20 minutes. Fluff with a fork, similar to couscous.
2. Add the ground beef, parsley, celery, and spices to the soaked bulgur. Mix thoroughly until well combined.3. Divide the mixture into equal portions of about 50 g each. Shape into balls and gently flatten into thick discs. Cover with plastic wrap and refrigerate for 10 minutes.4. Heat olive oil in a wide, heavy-bottomed pot over medium heat. Sear the patties on both sides until golden brown. Remove from the pot and set aside.5. In the same pot, sauté the diced onions until golden. Add the minced garlic and cook for another minute. Stir in the crushed tomatoes, tomato paste, water, and spices. Mix well.6. Gently place the seared patties into the sauce. Reduce the heat to low, cover, and simmer for one hour.7. Turn off the heat and let the dish rest for 10 minutes before serving.
Recipe by Rubi Michael, in collaboration with Sugat