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| RECIPE FOR LAMB MEATBALLS PERSIAN STYLE |
Title: Lamb Meatballs Persian Style
Category: Hamburger
Serves: 7
Ingredients:
| 0.75 | c | Bulgar wheat, fine ground | | 2.00 | c | Boiling water | | 2.00 | lb | Lamb stew meat, ground fine | | 0.50 | c | Finely chopped yellow onion | | 0.50 | c | Pine nuts | | 3.00 | tb | Olive oil | | 2.00 | | Eggs, beaten | | 1.00 | ts | Ground coriander | | 2.00 | ts | Ground cumin | | 3.00 | tb | Lemon juice | | 2.00 | tb | Ground fresh dill | | 1.00 | tb | Chopped fresh mint | | 0.50 | ts | Salt | | | Ground pepper to taste |
Instructions:
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 375F oven, or until just cooked through.
~ Jeff Smith ""The Frugal Gourmet"
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