Lamb Meatballs - Persian Style - cooking recipe

Ingredients

3/4 cup Bulgar wheat, fine ground
2 cups boiling water
2 lbs lamb stew meat, ground fine
1/2 cup finely chopped yellow onion
1/2 cup pine nuts
3 tablespoons olive oil
2 eggs, beaten
1 teaspoon ground coriander
2 teaspoons ground cumin
3 tablespoons lemon juice
2 tablespoons fresh ground dill
1 tablespoon chopped of fresh mint
1/2 teaspoon salt
ground pepper

Preparation

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.
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).
Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.