* Exported from BigOven *

Lamb Meatballs, Persian Style

Recipe By : Jeff Smith
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Meatballs Main Dish
Lamb * Persian

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
3/4 cup Fine ground bulgur wheat
2 cups Boiling water
=== The Meatballs ==
2 pounds Fine ground lamb stew meat
1/2 cup Finely chopped yellow onion
1/2 cup Pine nuts
3 tablespoon Olive oil
2 Eggs --beaten
1 teaspoon Ground coriander
2 teaspoons Ground cumin
3 tablespoon Lemon juice
2 tablespoon Chopped fresh dill
1 tablespoon Chopped fresh mint
1/2 teaspoon Salt --or to taste
Freshly-ground black pepper --to taste
=== The Sauce ==
2 tablespoon Olive oil
1 medium Yellow onion --peeled and sliced
2 pints Yogurt
4 tablespoon Cornstarch
2 tablespoon Cold water
Salt --to taste
=== The Rice ==
1 1/2 cups Basmati rice
3 cups Water
1 teaspoon Salt --or to taste
=== Garnish ==
Sumac --to taste see * Note
Chopped fresh parsley

* Note: A herb grown in the Middle East; burgundy or rust in color
and has a wonderful tangy flavor.

In a small bowl allow the bulgur to soak in the boiling water 1/2
hour. Drain well. The Meatballs: In a large bowl combine the meatball
ingredients, including the drained bulgur, 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 degree oven, or until just cooked through. The Sauce:
Heat a frying pan and add the oil and the onion.
Saute until tender but do not brown. In a small saucepan heat the
yogurt to a gentle simmer, stirring regularly. Mix the cornstarch and
water together until lump-free. Whisk the cornstarch mixture into the
heated yogurt and stir until smooth and thickened. Add the sauteed onion
and salt to taste to the yogurt. Set the sauce aside and keep it warm.
The Rice: In a small pot bring the rice, water and salt to a boil.
Cover and simmer 15 minutes. To Serve: Spread the rice over a large
platter. Top with the meatballs and sauce. Garnish with the sumac and
chopped parsley. This recipe serves 6 to 8.

Comments: This takes a little doing, but get the kids involved
forming the meatballs and it will be fun for the whole family.

Recipe Source: The Frugal Gourmet by Jeff Smith
Formatted for MasterCook by Joe Comiskey,

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