Lamb Meatballs, Persian Style

Recipe Ingredients

3/4 cup	177ml	Bulgar wheat - fine ground
2 cups	474ml	Boiling water
2 lbs	908g / 32oz	Lamb stew meat - ground fine
1/2 cup	31g / 1.1oz	Finely chopped yellow onion
1/2 cup	118ml	Pine nuts
3 tablespoons	45ml	Olive oil
2		Eggs - beaten
1 teaspoon	5ml	Ground coriander
2 teaspoons	10ml	Ground cumin
3 tablespoons	45ml	Lemon juice
2 tablespoons	30ml	Ground fresh dill
1 tablespoon	15ml	Chopped fresh mint
1/2 teaspoon	2.5ml	Salt
		Ground pepper to taste

Recipe Instructions

1. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well.

2. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs).

3. Bake 20 minutes in a pre-heated 375øF oven, or until just cooked through.

Source:
Jeff Smith "The Frugal Gourmet"

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