Lamb Meatballs Persian Style Recipe | Recipe Finder

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Source: www.yumyum.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Cellulose
Vitamins	B₁, B₃, B₆, H, C, P
Minerals	Selenium, Copper, Natrium, Fluorine, Chromium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

3/4 c Bulgar wheat, fine ground
1/2 ts Salt
1 tb Chopped fresh mint
2 tb Ground fresh dill
3 tb Lemon juice
2 ts Ground cumin
1 ts Ground coriander
2 Eggs, beaten
3 tb Olive oil
1/2 c Pine nuts
1/2 c Finely chopped yellow onion
2 lb Lamb stew meat, ground fine
2 c Boiling water
Ground pepper to taste

Instructions Jump to Ingredients ↑

In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour.
Drain well.
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).
Bake 20 minutes in a pre-heated 375F oven, or until just cooked through.
~ Jeff Smith "The Frugal Gourmet"

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