Title: Lamb Meatballs, Persian Style
Categories: Lamb, Persian
Yield: 7 Servings
3/4 c Bulgur wheat; fine ground
2 c Water; boiling
2 lb Lamb stew meat; ground fine
1/2 c Yellow onion; finely chopped
1/2 c Pine nuts
3 tb Olive oil
2 Eggs; beaten
1 ts Ground coriander
2 ts Ground cumin
3 tb Lemon juice
2 tb Fresh dill; ground
1 tb Fresh mint; chopped
1/2 ts Salt
Pepper; to taste,
- freshly ground
In a small bowl allow the bulgur to soak in the boiling water for
30 minutes. Drain well.
In a large bowl combine the meatball ingredients, including the
drained bulgur, and mix very well. Form into 1-1/2" 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 F oven, or until just cooked
through.
