Lamb Meatballs, Persian Style
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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.
