Recipe 4 All: Lamb Meatballs Recipe — Every recipe in the World on this site.

Recipe 4 All: Lamb Meatballs Recipe

Lamb Meatballs

Yield: 6 servings
¾cups fine ground bulgur wheat
2cups boiling water
2lb fine ground lamb stew meat
½cups finely chopped yellow onion
½cups pine nuts
3tablespoon olive oil
2  eggs, beaten
1teaspoon ground coriander
2teaspoon ground cumin
3tablespoon lemon juice
2tablespoon chopped fresh dill
1tablespoon chopped fresh mint
½teaspoon salt, or to taste
½teaspoon freshly-ground black pepper, or to taste
2tablespoon olive oil
1  medium yellow onion, peeled and sliced
2  pints yogurt
4tablespoon cornstarch
2tablespoon cold water
  salt, to taste
cups basmati rice
3cups water
1teaspoon salt, or to taste
  sumac, to taste
  chopped fresh parsley

In a small bowl allow the bulgur to soak in the boiling water ½ hour. Drain well.

In a large bowl combine the meatball ingredients, including the drained bulgur, and mix very well. Form into 1½-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 preheated 375 degree oven, or until just cooked through.

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.

In a small pot bring the rice, water and salt to a boil. Cover and simmer 15 minutes.

Spread the rice over a large platter. Top with the meatballs and sauce. Garnish with the sumac and chopped parsley.

Your Lamb Meatballs is ready. Happy cooking!

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