Lamb Meatballs, Persian Style
77
Lamb Meatballs, Persian Style recipe
Ingredients
| ¾ | cup |
cracked wheat (bulgur)
grounded finely |
|
| 2 | cups |
water
boiling |
|
| 2 | pounds |
lamb stew meat
grounded finely |
* |
| ½ | cup |
yellow onion
finely chopped |
|
| ½ | 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 leaves
fresh, ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
ground, to taste |
* |
Directions
In a small bowl allow the bulgar to soak in the boiling water for ½ hour.
Drain well. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well.
Form into 1½ 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℉ (190℃) F oven, or until just cooked through.
Nutrition Facts
Serving Size 117g (4.1 oz)Amount per Serving
Calories 19764% of calories from fat
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
9%
Trans Fat
0g
Cholesterol 60mg
20%
Sodium 198mg
8%
Total Carbohydrate
5g
5%
Dietary Fiber 4g
15%
Sugars g
Protein
11g
Vitamin A 4%
•
Vitamin C 8%
Calcium 4%
•
Iron 12%
* based on a 2,000 calorie diet
How is this calculated?
