Lamb Meatballs, Persian Style

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Lamb Meatballs, Persian Style Ingredients

3/4 c Bulgar wheat, fine ground	1 ts Ground coriander
2 c Boiling water	2 ts Ground cumin
2 lb Lamb stew meat, ground fine	3 tb Lemon juice
1/2 c Finely chopped yellow onion	2 tb Ground fresh dill
1/2 c Pine nuts	1 tb Chopped fresh mint
3 tb Olive oil	1/2 ts Salt
2 Eggs, beaten	Ground pepper to taste

Instructions for Lamb Meatballs, Persian Style

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 3750F oven, or until just cooked through. ~ Jeff Smith "The Frugal Gourmet" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: LambCuisine: Uncategorized

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