Lamb meatballs, persian style

Yield: 7 servings

Measure Ingredient
¾ cup Bulgar wheat, fine ground
2 cups Boiling water
2 pounds Lamb stew meat, ground fine
½ cup Finely chopped yellow onion
½ cup Pine nuts
3 tablespoons Olive oil
2 \N Eggs, beaten
1 teaspoon Ground coriander
2 teaspoons Ground cumin
3 tablespoons Lemon juice
2 tablespoons Ground fresh dill
1 tablespoon Chopped fresh mint
½ teaspoon Salt
\N \N Ground pepper to taste

1>. In a small bowl allow the bulgar to soak in the boiling water for ½ hour. Drain well. 2>. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-½ inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). 3>.

Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.

~ Jeff Smith "The Frugal Gourmet"

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