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"