A subtle cinnamon seasoning distinguishes these much-loved meatballs. The addition of bulgur lets you use less meat and adds whole grains to the mix. Simmer a batch of these meatballs on the weekend and then enjoy the leftovers in ready-made meals throughout the week. Vary the menus with accompaniments of whole-wheat pasta, polenta or garlic-mashed potatoes. The meatballs and sauce are also great in hot sandwiches. Using a combination of canned and fresh tomatoes for the sauce cuts down on sodium.

Makes 8 servings, 2-3 meatballs each

ACTIVE TIME: 1 hour

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

1/2 cup bulgur (see Ingredient Note), rinsed
2 tablespoons extra-virgin olive oil, divided
8 cloves garlic, very thinly sliced
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 28-ounce cans diced tomatoes
4 cups diced plum tomatoes (about 1 1/2 pounds)
2 cups cubed whole-wheat country bread
1 large egg
1 large egg white
1 pound lean ground beef
1/2 cup finely shredded Parmesan cheese
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper, plus more to taste
1/8 teaspoon salt
1/2 teaspoon sugar (optional)

1. Place bulgur in a medium bowl and cover generously with hot water. Let soak for 30 minutes. Drain the bulgur in a fine sieve, pressing on it to remove excess liquid.
2. Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-low heat. Add garlic, oregano and crushed red pepper; cook, stirring, until softened but not browned, about 1 minute. Stir in canned tomatoes and plum tomatoes; increase heat to medium-high and bring to a simmer. Reduce heat to low. Partially cover and let simmer while you prepare meatballs.
3. Place bread in a medium bowl. Cover with cold water. Let soak for a few minutes. Drain and squeeze out moisture.
4. Whisk egg and egg white in a large bowl. Add the drained bulgur, the bread, beef, Parmesan, cinnamon, pepper and salt. Gently combine with a potato masher and/or your hands. Form into 20 oval meatballs, each about 2 inches long.
5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned all over, 3 to 4 minutes. Transfer to a paper towel-lined plate; blot with paper towels. Brown the remaining meatballs.
6. Mash the simmering tomato sauce with a potato masher to break down any large chunks of tomato. Add the meatballs to the sauce. Simmer over low heat, partially covered, for 50 minutes.
7. Taste the sauce and add sugar, if it seems tart, and additional pepper to taste. Serve the meatballs with the sauce.

NUTRITION INFORMATION: Per serving: 283 calories; 11 g fat (4 g sat, 4 g mono); 73 mg cholesterol; 20 g carbohydrate; 23 g protein; 5 g fiber; 687 mg sodium; 271 mg potassium.
Nutrition bonus: Vitamin C (60% daily value), Vitamin A (30% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 2 1/2 lean meat

TIP: Ingredient note: Bulgur is parboiled, dried and coarsely ground (or cracked) wheat berries. Don’t confuse bulgur with cracked wheat, which is simply that—cracked wheat. Cracked wheat must be cooked for up to an hour whereas bulgur simply needs to soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Wonderful!!! Wasn't sure about the meatballs with cinnamon added, but it all came together deliciously... the sauce was fantastic, & so fresh & different from scratch recipe. We had creamy polenta & roasted zucchini with it.

Jacqueline, Buffalo, NY

I thought the meatballs were good, but I don't know if I'd make them again. They required quite a bit of work. Not sure that they were two hours of cooking good.

Sarah, ND