Lamb Meatballs, Persian Style

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

3750F oven, or until just cooked through.