Turkish Meatballs in Tomato Sauce

(Sulu Köfte)
Anybody who lives in Western Pennsylvania and regions close all have one thing on mind right now. STEELERS! Everyone is gathering their Super Bowl recipes and preparing to make an extravaganza of football munchies. Last weekend was the playoff game and I too was thinking about savory munchies. So in the tailgating spirit, with a bit of my international cravings, I found an easy Turkish recipe for meatballs in tomato sauce. No grape jelly and chili sauce meatballs in a Crock Pot this year - I am keeping things healthy and delicious.

Turkish Meatballs in Tomato Sauce
1/2 pound lean ground beef (90/10)
1/4 cup fine bulgur
1/4 cup long grain rice
2 small onions, one grated & one sliced thinly
2 cups beef broth
1 14.5 ounce can whole peeled tomatoes, drained and chopped
1/4 cup whole wheat flour
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
1 large egg
1 teaspoon dried mint
1 teaspoon Aleppo pepper (Halaby pepper)
2 cloves garlic, minced
dried parsley
salt
gresh ground black pepper

Combine meat, grated onion, bulgur, rice, egg, mint, Aleppo pepper and garlic in a bowl. Season with a few grinds of fresh ground black pepper and a pinch of salt and set aside. In a heavy pot, saute sliced onion in olive oil and when transluscent, add broth, tomato paste, tomates and season with salt and pepper to taste. Bring to a boil. On a large dish, spread flour. Form small meatballs and roll into flour, making sure all meatballs are covered with flour. Drop meatballs into boiling tomato broth and stir slowly. Turn down heat to a simmer and cook meatballs for about 30 minutes until sauce is thick and meatballs are cooked. Garnish with parsley. After the meatballs are cooked through you can pop the meatballs and sauce in a Crock Pot and serve with the rest of your football nosh.

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