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.




25 min


10 min


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