Title: Lamb Meatballs, Persian Style
Categories: Meat
Yield: 7 Servings

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

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"

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