Lebanese Lamb Meatballs


  • 1/3 cup Bulgar wheat
  • 1/4 cup hot water
  • 2 tbs butter
  • 1 medium onion, minced
  • 1 and 1/2 lbs of ground lamb
  • 1/4 cup parsley,chopped
  • kosher salt and fresh cracked black pepper to taste
  • 1 tsp cinnamon
  • 1/2 tsp dried basil
  • 1 egg, beaten
  • 1 egg, beaten
  • 2 tbs tomato paste

This a wonderful middle eastern favorite. These meat balls are made with lamb, Bulgar wheat and seasoned with onions, parsley, cinnamon and lemon juice.

  • Combine Bulgar wheat and hot water, mix well and let stand for 1 hour.
  • In a large saute pan melt the butter over moderate heat; add onion and saute until tender, about 4 minutes.
  • Combine lamb, Bulgar, onion, parsley ,salt, pepper, cinnamon, basil, lemon juice, egg and tomato paste.
  • Mix thoroughly, then shape into walnut sized balls.
  • Brown slowly over moderate heat in the butter in the butter that remains in the pan. Turning frequently. You may add a little more butter if necessary. about 10 minutes.
  • These meatballs are delicate so handle the gently.
  • Serve hot with plain yogurt as a dipping sauce.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.