Try this Lamb Meatballs, Persian Style recipe, or contribute your own.
Suggest a better description1>. 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"
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 190 | ||
Calories from Fat: 139 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 302.1mg | 93 % | |
Sodium 103.9mg | 4 % | |
Potassium 203.9mg | 5 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.2g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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