Ingredients:
Chicken & Black Currant Meatballs
½ C. Dried Black Currants, plumped in water
½ C. Bulgur Wheat
½ C. Boiling Water
2 1/2 Lbs. Ground Chicken
½ C. Small Diced Onion
½ C. Small Diced Yellow Bell Pepper
3 ea. Scallion, sliced thin
3 T. Parsley, chopped
3 T. Dill, chopped
1 t. Salt
1 t. Ground Black Pepper
Lemon Bulgur
1/4 C. Fresh Lemon Juice
1 T. Extra Virgin Olive Oil
3 Large Garlic Cloves, minced
1 C. Bulgur Wheat
1 C. Boiling Water
1/2 C. Parsley, chopped
½ t. Lemon Zest, chopped or done with a microplane
2 ea, Scallion, sliced thin
2 T. Mint, chopped
½ t. Salt
½ t. Ground Black Pepper
Basic Tomato Sauce
2 Medium Onions, finely chopped
4 Garlic Cloves, finely chopped
2 T. Extra Virgin Olive Oil
2 (28- to 32-oz) cans Whole Plum Tomatoes with their juice, crushed by hand
1 t. Salt
½ t. Crushed Red Pepper Flakes
1 t. Dried Oregano
Instructions:
Chicken & Black Currant Meatballs
1. Place Black Currants in a small sauce pot with water just to cover, heat until steaming and let stand till currants are soft, set aside with liquid to cool.
2. Place Bulgur in a bowl, add boiling water and let stand till tender and absorbed, about 15 min, do not drain.
3. Combine all ingredients in a bowl along with Currants, Bulgur and the remaining liquid from both and mix well to combine.
4. Form into meatballs with an ice cream scoop or by hand, place on a baking sheet and bake in a 350 F degree oven to 140 F degrees on an instant read thermometer.
5. Continue cooking the meatballs in a basic tomato sauce till they reach an internal temperature of 165 degrees.
Lemon Bulgur
1. Combine Lemon Juice, Lemon Zest, Olive Oil and Garlic in a small bowl; set aside.
2. Place Bulgur in a bowl, add boiling water. Let stand until Bulgur is tender and water is absorbed.
3. Mix in Parsley, Green Onions and Mint. Add lemon juice mixture; toss to blend.
4. Season with Salt and Pepper. Let stand at least 30 minutes to blend flavors.
Basic Tomato Sauce
1. Cook Onions and Garlic in Oil in a heavy saucepan over medium heat, stirring, until softened, 6 to 8 minutes.
2. Add Tomatoes, including juice, along with Salt, Oregano and Red pepper then simmer gently, uncovered, stirring occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours.
SERVINGS – 4
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