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Name: Stuffed Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tb Chopped pine nuts; Pepper); 1 ts Dried thyme; 1/4 ts Ground allspice; 3 Garlic minced; Oil; for frying; 1 ts Cumin seeds; crushed; (or combination paprika and; 2 tb olive oil; 2 c Boiling water; 1 Onion; diced; 1 c Coarse-ground bulgur wheat; 1 lb Ground lamb or beef; Flour for dredging; 2 ts Kirmizi biber; 1 ts Salt; 1/2 ts Freshly-ground black pepper; 1/4 c Finely-chopped fresh parsley

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INGREDIENTS

3 tb Chopped pine nuts
Pepper)
1 ts Dried thyme
1/4 ts Ground allspice
3 Garlic ; minced
Oil; for frying
1 ts Cumin seeds; crushed
(or combination paprika and
2 tb olive oil
2 c Boiling water
1 Onion; diced
1 c Coarse-ground bulgur wheat
1 lb Ground lamb or beef
Flour ; for dredging
=== KOFTE; (MEATBALLS) ===
2 ts Kirmizi biber
1 ts Salt
=== FILLING ===
1/2 ts Freshly-ground black pepper
1/4 c Finely-chopped fresh parsley

INSTRUCTIONS

Combine wheat and water in a bowl and set aside until reconstituted and tender, about 10 minutes. Meanwhile, prepare the filling: Heat oil in a large skillet, add onion and pine nuts, and saute until golden, about 10 minutes. Add 1/3 of the ground meat and cook for 3 to 4 minutes. Add the garlic, allspice, cumin seeds and dried thyme and saute another minute to release aromas. Remove from the heat, stir in the parsley and adjust the seasoning. Set aside to cool. Squeeze bulgur dry, add remaining 2/3 of the ground meat, kirmizi biber, and salt. Knead well, sprinkling with water if necessary to form a thick paste. Place a walnut-size piece in your hand, make a hole into it with your finger, and set aside. Stuff some of the filling into each hollowed-out kofte and close the hole by bringing the sides together. Squeeze it in wet palms of your hands to shape into an oval shaped ball. Repeat with remaining kofte and filling. Roll the kofte in a little flour, brushing off the excess, and fry in plenty of oil until golden brown on all sides. Drain briefly on paper towels, then serve hot with yogurt. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B33 broadcast 09-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Stuffed Meatballs

3 tb Chopped pine nuts
 Pepper)
1 ts Dried thyme
1/4 ts Ground allspice
3 Garlic minced
 Oil; for frying
1 ts Cumin seeds; crushed
 (or combination paprika and
2 tb olive oil
2 c Boiling water
1 Onion; diced
1 c Coarse-ground bulgur wheat
1 lb Ground lamb or beef
 Flour for dredging
 === KOFTE; (MEATBALLS) ===
2 ts Kirmizi biber
1 ts Salt
 === FILLING ===
1/2 ts Freshly-ground black pepper
1/4 c Finely-chopped fresh parsley

Combine wheat and water in a bowl and set aside until reconstituted and  tender, about 10 minutes. Meanwhile, prepare the filling: Heat oil in a  large skillet, add onion and pine nuts, and saute until golden, about 10  minutes. Add 1/3 of the ground meat and cook for 3 to 4 minutes. Add the  garlic, allspice, cumin seeds and dried thyme and saute another minute to  release aromas. Remove from the heat, stir in the parsley and adjust the  seasoning. Set aside to cool. Squeeze bulgur dry, add remaining 2/3 of the  ground meat, kirmizi biber, and salt. Knead well, sprinkling with water if  necessary to form a thick paste. Place a walnut-size piece in your hand,  make a hole into it with your finger, and set aside. Stuff some of the  filling into each hollowed-out kofte and close the hole by bringing the  sides together. Squeeze it in wet palms of your hands to shape into an oval  shaped ball. Repeat with remaining kofte and filling. Roll the kofte in a  little flour, brushing off the excess, and fry in plenty of oil until  golden brown on all sides. Drain briefly on paper towels, then serve hot  with yogurt. This recipe yields 4 to 6 servings.    Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # WT-1B33 broadcast 09-10-1998)  Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    09-24-1998    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (184g)
Recipe Makes: 4 servings

Calories: 361
Calories from Fat: 255 (71%)

Amt Per Serving		% DV

	Total Fat 28.4g	38 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 2.3g
Cholesterol 82.8mg		25 %
Sodium 70.1mg		2 %
Potassium 290.7mg		8 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 5.1g
Protein 19.6g		28 %
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Calories per serving: 361

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