Lamb Meatballs, Persian Style

Main Ingredient: Lamb and Mutton Eggs
Cuisine: Various Central Asian
Special food: Persian
Yield:

Lamb Meatballs, Persian Style ingredients

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 T olive oil
2 Eggs, beaten
1 t Ground coriander
2 t Ground cumin
3 T Lemon juice
2 T Ground fresh dill
1 T Chopped fresh mint
1⁄2 t Salt
Ground pepper to taste

Cooking Lamb Meatballs, Persian Style

1. 1>. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour.
2. Drain well.
3. 2>. 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. 3>. Bakei 20 minutes in a pre-heated 3750F oven, or until just cooked through.
7. ~ Jeff Smith "The Frugal Gourmet".