Lamb Meatballs, Persian Style Recipe
Servings: 7
Ingredients
- 3/4 c. Bulgar wheat, fine grnd
- 2 c. Boiling water
- 2 lb Lamb stew meat, grnd fine
- 1/2 c. Finely minced yellow onion
- 1/2 c. Pine nuts
- 3 Tbsp. Extra virgin olive oil
- 2 x Large eggs, beaten
- 1 tsp Grnd coriander
- 2 tsp Grnd cumin
- 3 Tbsp. Lemon juice
- 2 Tbsp. Grnd fresh dill
- 1 Tbsp. Minced fresh mint
- 1/2 tsp Salt Grnd pepper to taste
Directions
- 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 liquid removed 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 min in a pre-heated 3750F oven, or possibly till just cooked through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 7 servings | |
| Calories 304 | |
| Calories from Fat 170 | 56% |
| Total Fat 19.3g | 24% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 275mg | 11% |
| Potassium 471mg | 13% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.98g | 1% |
| Protein 29.27g | 47% |
