Lamb Meatballs, Persian Style Recipe
Yield: 7 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Bulgar wheat, fine ground
1 tsp: Ground coriander,
2 cup: Boiling water,
2 tsp: Ground cumin,
2 lbs: Lamb stew meat, ground fine
3 tbsp: Lemon juice,
1/2 cup: Finely chopped yellow onion,
2 tbsp: Ground fresh dill,
1/2 cup: Pine nuts,
1 tbsp: Chopped fresh mint,
3 tbsp: Olive oil,
1/2 tsp: Salt,
2: Eggs, beaten
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"
Source from luhu.jp
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"
Source from luhu.jp
Tags
Meats