Lamb Meatballs, Persian Style

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1 hours Prep: 20 minutes Cook: 20 minutes

197 calories per serving view nutrition facts

Ingredients

3/4	cup	bulgur	grounded finely
2	cups	water	boiling
2	pounds	lamb stew meat	grounded finely
1/2	cup	yellow onion	finely chopped
1/2	cup	pine nuts
3	tablespoons	olive oil
2	large	eggs	beaten
1	teaspoon	coriander	ground
2	teaspoons	cumin	ground
3	tablespoons	lemon juice
2	tablespoons	dill weed	fresh, ground
1	tablespoon	mint	fresh, ground
1/2	teaspoon	salt
1	x	black pepper	ground, to taste

Directions

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

Drain well. 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).

Bake 20 minutes in a pre-heated 375 degrees F oven, or until just cooked through.

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