1/1 Photo of Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah)
1 hr 30 mins
07/07/07:This recipe is an old Arabic main dish for meatless meatballs. Nowadays, we call this vegan. It is something that I grew up with and just adore. My vegan friends are happy to have such a tasty dish. Served with a fresh salad (if you can top that salad with fresh peppermint, all the better) and a vinegar and olive oil dressing, you will know that you are eating right! 01/06/09: Made this for the church potluck using the juice of only two lemons and using a 6 oz. can of tomato paste. I believe that the flavor was much better. Taste your sauce as you season it! My apologies to Syrinx.
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Units: US | Metric
- 2 cups bulgur (wheat, finely ground)
- 1 1/4 cups flour
- 1 grated onion (and the juice)
- 1 tablespoon coriander, ground
Sauce for Wheat Balls
- 1For Wheat Balls:.
- 2Knead with water to form into 1 to 1 1/2" balls.
- 3Fill a large pot halfway with water, bring to a boil, gently add balls to water and cook for about twenty minutes.
- 4Check the inside of a ball to make certain that they are done. If so, they should not have clumps of flour on the inside.
- 5For Sauce:.
- 6Bring tomato paste and lemon juice to a low boil, then simmer for fifteen minutes.
- 7Meanwhile, fry onions in oil until cooked; add garlic and coriander and cook for another minute.
- 8Add to tomato sauce and simmer for half an hour.
- 9Pour sauce over kibbeh and serve.
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Nutritional Facts for Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah)
Serving Size: 1 (324 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 586.0
- Calories from Fat 140
- Total Fat 15.6 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 187.6 mg
- Total Carbohydrate 103.3 g
- Dietary Fiber 17.6 g
- Sugars 8.5 g
- Protein 15.1 g