10 oz Ground Beef
1 t Cumin
1 t Cinnamon
1 t Allspice
1/4 C Panko bread crumbs
2 cloves Garlic
1 Onion
1 bunch Parsley
1 bunch Mint
1 can Crushed Tomatoes
1/2 C Bulgur Wheat
1 T Stock Concentrate
4 oz Green Beans
2 T Olive Oi
1. Peel, halve, and finely chop the onion. Finely chop the parsley and half the mint. Roll the other half of the mint into a cigar, then thinly slice. Mince or grate the garlic.
2. Heat 1/2 T tablespoon olive oil in a pan over medium heat. Add the onion and cook for 5 minutes, until softened. Season with salt and pepper. Add the bulgur wheat, stock concentrate, and 1 1/2 cups water. Bring to a boil, reduce to a simmer, and cover. Simmer for 10-12 minutes, until bulgur is tender. set aside, covered.
3. In a bowl, combine ground beef, panko, cumin, cinnamon, allspice, parsley, chopped mint, and half the garlic. season with a large pinch of salt and pepper. Mix with your hands until well combined, then roll the mixture into ping pong-sized meatballs.
4. Heat 1 T olive oil in a non-stick pan over medium heat. Add the meatballs and sear for about 6 minutes, shaking the pan occasionally to brown the meatballs on all sides. Add the crushed tomatoes and the remaining garlic and season with salt and pepper. Cook over medium heat for another 8 minutes, until sauce has slightly thickened and meatballs are cooked through.
5. In another pan, heat remaining 1/2 T olive oil over medium-high heat. Add the green beans and season with salt and pepper. Cook, tossing, for about 5 minutes, until crisp-tender. Set aside, covered, to keep warm.
Finish
Fluff the bulgur with a fork. Serve the meatballs on top with the green beans to the side. Top with a sprinkle of the remaining mint!
