Side Pannel
Lamb Meatballs, Persian Style
Lamb Meatballs, Persian Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 3/4 c Bulgar wheat, fine ground
- 2 c Boiling water
- 2 lb Lamb stew meat, ground fine
- 1/2 c Finely chopped yellow onion
- 1/2 c Pine nuts
- 3 tb Olive oil
- 2 Eggs, beaten
- 1 ts Ground coriander
- 2 ts Ground cumin
- 3 tb Lemon juice
- 2 tb Ground fresh dill
- 1 tb Chopped fresh mint
- 1/2 ts Salt
- Ground pepper to taste
Directions
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
3750F oven, or until just cooked through.
~ Jeff Smith "The Frugal Gourmet"
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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