Lebanese Lamb Meatballs
Ingredients
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.
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