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Lamb Meatballs, Persian Style

Lamb Meatballs, Persian Style

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Submitted by Pually

Lamb Meatballs, Persian Style recipe

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

1 hrs

Ingredients

¾ 177
CUP ML CRACKED WHEAT (BULGUR)
grounded finely
2 473
CUPS ML WATER
boiling
2 907.2
POUNDS G LAMB STEW MEAT
grounded finely *
½ 118
CUP ML YELLOW ONION
finely chopped
½ 118
CUP ML PINE NUTS
3 45
TABLESPOONS ML OLIVE OIL
2 2
LARGE LARGE EGGS
beaten
1 5
TEASPOON ML CORIANDER
ground
2 1E+1
TEASPOONS ML CUMIN
ground
3 45
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML DILL WEED
fresh, ground
1 15
TABLESPOON ML MINT LEAVES
fresh, ground
½ 2.5
TEASPOON ML SALT
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 197 64% 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?
Trans-fat Free, Good source of fiber
 

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