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Lamb Meatballs, Persian Style

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


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 375 degrees F oven, or until just cooked through.


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