Recipe - Lamb Meatballs Persian Style

Three fourths cup Bulgar wheat, fine ground
2 cup Boiling water
2 pound Lamb stew meat, ground fine
One half cup Finely chopped yellow onion
One half cup Pine nuts
3 tablespoon Olive oil
2 Eggs, beaten
1 teaspoon Ground coriander
2 teaspoon Ground cumin
3 tablespoon Lemon juice
2 tablespoon Ground fresh dill
1 tablespoon Chopped fresh mint
One half teaspoon 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 ingredients,
including the drained bulgar, and mix very well. Form into 1One half 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 preheated
3750F oven, or until just cooked through.

~ Jeff Smith "The Frugal Gourmet"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini