In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated onion, salt, and black pepper. Mix well until all ingredients are combined.

Shape the Meatballs

Form the mixture into small meatballs, about 1 inch in diameter.

Cook the Meatballs

In a skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs and set aside.

Make the Tomato Sauce

In the same skillet, add crushed tomatoes and dried oregano. Bring to a simmer and let cook for 5 minutes. Return the meatballs to the skillet, cover, and simmer for an additional 10-15 minutes.

Prepare the Tabbouleh

While the meatballs are cooking, prepare the tabbouleh. In a bowl, combine bulgar wheat with boiling water and let it sit for about 15 minutes until tender. Drain excess water if necessary.

Mix the Tabbouleh

Add chopped parsley, mint, diced cucumber, diced tomato, lemon juice, and salt to the bulgar wheat. Mix well.

Serve

To serve, place a portion of tabbouleh in a bowl, top with meatballs and tomato sauce. Garnish with additional parsley if desired.