Lamb Meatballs, Persian Style
Lamb Meatballs, Persian Style recipe
Yield
8 servingsPrep
20 minCook
20 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cracked wheat (bulgur)
grounded finely |
|
| 473 | ml |
water
boiling |
|
| 907.2 | g |
lamb stew meat
grounded finely |
*
|
| 118 | ml |
yellow onion
finely chopped |
|
| 118 | ml |
pine nuts
|
|
| 45 | ml |
olive oil
|
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
coriander
ground |
|
| 1E+1 | ml |
cumin
ground |
|
| 45 | ml |
lemon juice
|
|
| 3E+1 | ml |
dill weed
fresh, ground |
|
| 15 | ml |
mint leaves
fresh, ground |
|
| 2.5 | ml |
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.
