Jennifer Causey
Serves 4 (serving size: 5 meatballs, 1 cup salad, 2 pita wedges, and 1 1/2 tbsp. dressing)

The secret to these delicious, rich, spicy meatballs is Aleppo pepper, which you or at many specialty shops. Another pepper, such as chile or chipotle, will work in a pinch. To take this salad to the next level, roast the cherry tomatoes with the meatballs to concentrate their flavor.

How to Make It

Preheat oven to 400°F. Stir together lean ground beef, uncooked bulgur, minced red onion, 5 tsp. Aleppo pepper, ground cumin, kosher salt, and 1 beaten large egg in a bowl. Form into 20 meatballs; arrange evenly on a baking sheet. Bake until cooked through, 13 to 15 minutes. Whisk together water, tahini, canola oil, fresh lemon juice, minced garlic, and kosher salt. Divide 4 cups mixed salad greens, 1 pt. cherry tomatoes, and meatballs among 4 plates; drizzle with dressing. Sprinkle with 1 tsp. Aleppo pepper; serve with 1 whole-wheat pita, cut into 8 wedges.

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