makes about a dozen
"Ralph makes a lot of different kinds of meatballs, but these are my favorite.
The bulgur adds a fresh taste, and makes these really light.
Buy your bulgur fresh for this recipe --it's in bins at the health food store."
-- Sue Parenio
1/4 cup bulgur, softened 30 min in 2/3 cups hot water
3/4 lb lean ground beef
2 links Italian sausage, removed from casing (sweet or hot. Hot is better)
1 onion, finely chopped
1 whole egg
3 cloves garlic, finely chopped
2 teasp dried oregano
1 teasp dried fennel seeds, crushed
1/3 cup Parmesan cheese
1/2 teasp salt
1/2 teasp pepper
1/4 cup bread crumbs
marinara sauce and cooked spaghetti
Combine all meatball ingredients and roll into walnut-sized balls. Fry till brown (they won't really be done yet). Drain on paper towels 10 min to get all the grease out. Put the meatballs into the sauce and simmer 20 min. Fish them out gingerly and put on the cooked spaghetti together with some of the sauce.
The Johnson Family Cookbook