Beef-Wheat Balls
March 14, 2010
From the recipe archive…try these Beef-Wheat Balls. I had only made this recipe once before and forgot about how great they were!! So great we had them twice last week!! Please enjoy!
This recipe was found by my husband, he was in the mood for something different and comforting. Beef-Wheat Balls were so good, I could not stop ranting about how yummy they were for the next three days, and I can’t wait to have it again. Bulgar is a grain from Turkey,that is made from several different types of wheat. It’s flavor and texture were perfectly suited for the beef in these meatballs. Ground turkey would be really good too, in fact any ground meat would be great, pick your pleasure. I love walnuts and to these meatballs, it added a nice nutty crunch that made the meatballs kind of elegant, I thought. We served these meatballs over hot buttered farfalle noodles with fresh parsley. This would be a great dish to serve guests during the winter time, and to bring to a potluck as well. Please enjoy!
Our source for this recipe is an old old issue of a Sunset cookbook (1978), titled “Recipes for ground beef”. For more meatball recipes click here.
- 1 lb. lean ground beef
- ¾ cup quick cooking cracked wheat (bulgar)
- ½ cup finely chopped onion
- ½ tsp. salt
- 2 tbsp. minced parsley
- ¼ tsp. each thyme and marjoram leaves
- 1/8 tsp. basil leaves
- 2 tbsp. chopped walnuts
- 2 cans (10 1/2 oz. each) condensed beef bouillon
- 2 soup cans water
- 1 ½ cups sour cream with chives
- Hot buttered noodles or rice
Mix together ground beef, cracked wheat, onion, salt, parsley, thyme, marjoram, basil, and nuts. Roll into balls the size of small walnuts. In a large kettle, bring to a boil the beef bouillon and water; drop in meatballs, cover and simmer until balls rise to the top (about 15 minutes). Remove meatballs from broth and mix them with sour cream; reserve broth for other uses. Serve meatballs over hot buttered noodles or rice.
Serves: 4
Total time: 60 minutes
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