🫙 From the Spice Rack
Lamb Meatballs, Persian Style
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 coria...
maineasy
Ingredients8 items
Ingredients
- 3/4c bulgar wheat, fine ground
- 2c boiling water
- 2lblamb stew meat, ground fine
- 1/2c finely chopped yellow onion
- 1/2c pine nuts
- 3tb olive oil
- 2eggs, beaten
- 1ts ground coriander
Directions
- 1
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 Ol
- 2
In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour
- 3
Drain well
- 4
In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well
- 5
Form into 1-1/2 inch balls and place on a baking sheet
- 6
Keep your hands damp with a little water to facilitate forming the meatballs)
- 7
Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through
- 8
Jeff Smith "The Frugal Gourmet"