Ingredients

• 1 pound minced beef or pork or a combination
• 1 cup finely chopped fresh flat-leaf parsley
• 4-5 scallions (white plus most of the green parts), finely chopped
• 1/2 cup coarse bulgur
• 1 egg, lightly beaten
• 1/3 cup olive oil
• 4 garlic cloves, 2 minced and 2 coarsely chopped
• 1 teaspoon ground cumin
• 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
• salt, pepper

Instructions

• In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, cracked wheat, egg, 2 tablespoons of the oil, the minced garlic, cumin, 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, heat the remaining oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to color.
• Add the chopped garlic and saute 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 parsley and serve.