Serves: 8
Total Calories: 208

1 pound ground lamb
1/2 cup bulgur wheat
1/2 cup flat-leaf parsley, chopped
1 large onion, finely chopped
3 cloves garlic, minced
1 large egg
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 (14 1/2-ounce) can Italian plum tomato with their juice broken up
1 (8-ounce) can tomato sauce
1/2 cup water
1 cinnamon stick

Set Sun Oven out to preheat.

Combine the lamb, bulgur, and parsley, half of the onion, one-third of the garlic, the egg, cumin, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper in a bowl. Knead the mixture well, then cover and refrigerate for 30 minutes. Shape the meat mixture into 20 meatballs.

In a large pot or roasting pan, combine the oil, remaining onion and garlic, tomatoes, tomato sauce, water, cinnamon stick, the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, water, and cinnamon stick. Add the meatballs, cover and cook in the Sun Oven until the sauce thickens and the meatballs are cooked, 1 1/2 to 2 hours. Remove cinnamon stick. Serve over pasta or with crusty bread.

Nutritional Facts:

Serves: 8
Total Calories: 208
Calories from Fat: 97

More Recipes from the Sun Oven Cooking Cookbook:
Greek-Style Meatballs in Tomato Sauce
Lamb Shanks with Cannellini Beans
Solar Braised Lamb Shanks
Solar Braised Lamb Shanks with Herbs de Provence
Solar Braised Tunisian Lamb Shanks
Solar Roast Leg of Lamb with Rosemary Potatoes
Sun Oven Moroccan Lamb Stew
Sun Oven Shepherd’s Pie