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Lamb meatballs~ persian style

Yield: 7 Servings

Ingredients:

• 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

Instructions:

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"

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