Lamb meatballs, persian style
7 servings
Ingredients
Quantity | 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 | 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 |
Ground pepper to taste |
Directions
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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