Search
by Ingredient

Lamb Meatballs, Persian Style

StarStarStarStarEmpty star

Your rating

Lamb Meatballs, Persian Style

Lamb Meatballs, Persian Style recipe

 

Yield

8 servings

Prep

20 min

Cook

20 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¾ cup cracked wheat (bulgur)
grounded finely
Camera
2 cups water
boiling
Camera
2 pounds lamb stew meat
grounded finely
* Camera
½ cup yellow onion
finely chopped
Camera
½ cup pine nuts
Camera
3 tablespoons olive oil
Camera
2 large eggs
beaten
Camera
1 teaspoon coriander
ground
Camera
2 teaspoons cumin
ground
Camera
3 tablespoons lemon juice
Camera
2 tablespoons dill weed
fresh, ground
Camera
1 tablespoon mint leaves
fresh, ground
Camera
½ teaspoon salt
Camera
1 x black pepper
ground, to taste
* Camera

Ingredients

Amount Measure Ingredient Features
177 ml cracked wheat (bulgur)
grounded finely
Camera
473 ml water
boiling
Camera
907.2 g lamb stew meat
grounded finely
* Camera
118 ml yellow onion
finely chopped
Camera
118 ml pine nuts
Camera
45 ml olive oil
Camera
2 large eggs
beaten
Camera
5 ml coriander
ground
Camera
1E+1 ml cumin
ground
Camera
45 ml lemon juice
Camera
3E+1 ml dill weed
fresh, ground
Camera
15 ml mint leaves
fresh, ground
Camera
2.5 ml salt
Camera
1 x black pepper
ground, to taste
* Camera

Directions

In a small bowl allow the bulgar to soak in the boiling water for ½ hour.

Drain well. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well.

Form into 1½ 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 375℉ (190℃) F oven, or until just cooked through.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 19764% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 198mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 11g
Vitamin A 4% Vitamin C 8%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe