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| Home -> [Central Asian, Lamb & Mutton, Meats, Persian] -> [Lamb meatballs, persian style Recipe] |
Lamb meatballs, persian style
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| Artist: |
_ |
Yield: |
7 |
| Categories: |
Central Asian, Lamb & Mutton, Meats, Persian |
Rating: |
0 |
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Ingredients:
| 3/4
| cup | Bulgar wheat, fine ground | | 2
| cup | Boiling water | | 2
| lbs | Lamb stew meat, ground fine | | 1/2
| cup | Finely chopped yellow onion | | 1/2
| cup | Pine nuts | | 3
| tbsp | Olive oil | | 2
| | Eggs, beaten | | 1
| tsp | Ground coriander | | 2
| tsp | Ground cumin | | 3
| tbsp | Lemon juice | | 2
| tbsp | Ground fresh dill | | 1
| tbsp | Chopped fresh mint | | 1/2
| tsp | Salt | | | Ground pepper to taste |
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Procedures:
| 1 | 1>. | | 2 | In a small bowl allow the bulgar to soak in the boiling water for ?hour. | | 3 | Drain well. | | 4 | 2>. | | 5 | In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. | | 6 | Form into 1-?inch balls and place on a baking sheet. | | 7 | (keep your hands damp with a little water to facilitate forming the meatballs). | | 8 | 3>. | | 9 | Bake 20 minutes in a pre-heated 3750f oven, or until just cooked through. | | 10 | ~ jeff smith "the frugal gourmet |
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