Rafed English

Lamb Meatballs - Persian Style


Servings: 7

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
ground pepper


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.

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