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Lamb Meatballs, Persian Style Recipe

by Global Cookbook

Ingredients

3/4 c. Bulgar wheat, fine grnd 2 c. Boiling water 2 lb Lamb stew meat, grnd fine 1/2 c. Finely minced yellow onion 1/2 c. Pine nuts 3 Tbsp. Extra virgin olive oil 2 x Large eggs, beaten

1 tsp Grnd coriander 2 tsp Grnd cumin 3 Tbsp. Lemon juice 2 Tbsp. Grnd fresh dill 1 Tbsp. Minced fresh mint 1/2 tsp Salt Grnd 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 liquid removed 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 min in a pre-heated 3750F oven, or possibly till just cooked through.

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