Lamb Meatballs - Persian Style
3/4 cup Bulgar wheat, fine ground
2 cups boiling water
2 lbs lamb stew meat, ground fine
1/2 cup finely chopped yellow onion
1/2 cup pine nuts
3 tablespoons olive oil
2 eggs, beaten
1 teaspoon ground coriander
2 teaspoons ground cumin
3 tablespoons lemon juice
2 tablespoons fresh ground dill
1 tablespoon chopped fresh mint
1/2 teaspoon salt
1 In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour.
2 Drain well.
3 In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well.
4 Form into 1 1/2 inch balls and place on a baking sheet.
5 (Keep your hands damp with a little water to facilitate forming the meatballs).
6 Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.
Share this article