Jennifer Causey
Yield
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 can find online 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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