Lamb Meatballs - Persian Style

Name: Lamb Meatballs - Persian Style
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 7 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 0.75 cup Bulgar wheat; 2 cup boiling water; 2 lb lamb stew meat; 0.5 cup finely chopped yellow onion; 0.5 cup pine nuts; 3 tbsp olive oil; 2 eggs; 1 tsp ground coriander; 2 tsp ground cumin; 3 tbsp lemon juice; 2 tbsp fresh ground dill; 1 tbsp chopped of fresh mint; 0.5 tsp salt; ground pepper

Meatballs of lamb, bulgar wheat and pine nuts, seasoned with cumin and baked in the oven.

25 min · Serves 7 · Medium

Method

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Time: Prep 5 min · Cook 20 min · 25 min total
Difficulty: medium

1
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.
120 min
2
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.
20 min