ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
4 teaspoons extra-virgin olive oil, plus more for the pan½ cup bulgur wheat1 pound ground lamb1 onion, diced2 cloves garlic, minced½ cup chopped fresh parsley, plus more for topping3 teaspoons ras el hanoutKosher salt and freshly ground pepper1½ cups low-sodium chicken broth¾ cup plain Greek yogurt4 pieces pita bread, warmedChopped Israeli salad, baba ganoush and/or hummus, for serving
1. Preheat the broiler. Oil a large rimmed baking sheet. Place the bulgur in a small bowl, cover with warm water and let sit at least 10 minutes.
2. Combine the lamb, half of the onion, the garlic, parsley, 2 teaspoons ras el hanout and ½ teaspoon each salt and pepper in a large bowl. Drain the bulgur through a fine-mesh sieve, squeezing out any excess water, then add to the lamb and mix until well combined.
3. Roll the mixture into 2½-inch balls (about 20); place on the baking sheet. Broil until the meatballs are browned and slightly crisp on the outside, 4 to 5 minutes.
4. Heat the olive oil in a wide saucepan over medium-high heat. Add the remaining onion and cook until soft, 3 minutes. Add the remaining 1 teaspoon ras el hanout, season with salt and pepper and cook 1 minute. Add the chicken broth; bring to a boil. Add the meatballs, reduce the heat, cover and simmer 4 to 5 minutes.
5. Remove the meatballs from the pan using a slotted spoon. Simmer the remaining liquid until thickened, 2 to 4 minutes. Remove from the heat and whisk in the yogurt until smooth.
6. Divide the meatballs among plates and top with the yogurt sauce and chopped parsley. Serve with the pita and sides.
Per serving: Calories 570; Fat 25 g (Saturated 8 g); Cholesterol 81 mg; Sodium 798 mg; Carbohydrate 54 g; Fiber 5 g; Sugars 4 g; Protein 34 g