Combine all ingredients in a heatproof container or bowl. Cover tightly with the lid and let sit for 20–30 minutes, or up to one hour for a softer texture. Drain excess liquid and fluff grains with a fork. Set aside.

Bulgur can be made in advance and frozen. Use any leftovers in salads for a hearty, chewy texture that’s both filling and nutrient dense.

Heat olive oil in a medium saucepan. Add onion and sauté for eight minutes over medium heat. Add garlic and sauté for another two minutes. Add beet leaves and stalks and sauté for 10 minutes, until they wilt and release liquid.

Add salt and pepper. Then add tomato sauce, lemon juice, honey, allspice, and water and bring to a boil.

Combine all ingredients.

Form into small balls and add to the sauce. Cook for 45 minutes for chicken or turkey or one hour for meat.

Pour balsamic vinegar into a small saucepan. Add honey and bring to a gentle boil over medium heat. Lower to a simmer and cook for 10–15 minutes, until the liquid reduces by half.

Remove from heat. It will continue to thicken as it cools. (The balsamic reduction lasts a long time in the fridge and can be used to enhance salads and many other dishes.)

Place a portion of bulgur on a plate. Top with meatballs and sauce.

Drizzle with balsamic reduction.