- 2 cups uncooked bulgar, rinsed
- 1 Tbsp minced onion
- 1 large egg, beaten (or egg substitute!)
- oregano to taste
- freshly ground black pepper to taste
- 1 to 3 Tbsp olive oil
- 1 cup tomato juice plus extra if needed
Mix together the bulgar, onion, and egg. Season with the oregano and pepper. Form into walnut-sized balls.
Coat a large skillet lightly with oil and heat over med-high heat. Add the balls, and cook until browned. Add the tomato juice, cover, and cook until the bulgar softens, adding extra juice if the skillet becomes dry, for about 5 minutes.