Lamb Meatballs, Persian Style

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Title: Lamb Meatballs, Persian Style
Categories: Lamb, Main dish
Yield: 7 servings

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

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 375øF oven, or until just cooked
through.

~ Jeff Smith "The Frugal Gourmet"

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