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Lamb Meatballs, Persian Style

 
Lamb Meatballs, Persian Style
39

Lamb Meatballs, Persian Style recipe

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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