Ingredients
Meatballs
1/3 cup bulgur wheat
1 lb ground turkey
1/2 cup hummus
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp cayenne
salt and pepper
2 T veggie oil
SAUCE:
1 medium onion, finely diced
4 cloves garlic, minced
2 14 1/2 oz cans fire roasted diced tomatoes, drained, liquid reserved
2 T harissa
15 pitted kalamatta olives, roughly choppped
juice of 1 lemon
salt and pepper
pitas or cooked rice to serve
Preparation
In a medium bowl, combine the bulgur with enough boiling water to cover, set aside for 10 min. Meanwhile, in another bowl, mix the turkey with the hummus and all of teh spices. Add the soaked bulgur and mix thoroughly. Form into meatballs. In a large skillet, warm the veggie oil ove med high heat. Add meatballs and brown on all sides. Remove and drain on paper towel lined plates. Lower the heat in the pan to med low and add the onions. Cook until translucent, about 2 minutes, and stir in the garlic. Cook for 45 seconds. Add the tomatoes and harissa, and season with salt and pepper. Brint to a simmer, adding small amounts of reserved tomato liquid if necessary. The sauce should be thick but not too dry. Add the black olives, and place meatballs in sauce. Simmer, partially covered, for about 10 minutes. Sprinkle with lemon juice and serve hot in pita bread or over rice.
