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Lamb Meatballs, Persian Style - Iran - 2c

a2, lamb, mideast

3/4 cup Bulgar wheat; fine ground
2 cups Boiling water
2 pounds Lamb stew meat; ground fine
1/2 cup yellow onion; finely chopped
1/2 cup Pine nuts
3 tablespoons Olive oil
2 large Eggs; beaten
1 teaspoon Ground coriander
2 teaspoons Ground cumin
3 tablespoons Lemon juice
2 tablespoons Ground fresh dill
1 tablespoon Chopped fresh mint
1/2 teaspoon Salt
Ground pepper; to taste

1. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well.

2. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-1/2 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 375°F oven, or until just cooked through.

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Yield: 7 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.32 **
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