| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Meats |
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 |
INSTRUCTIONS
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 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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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