Meatballs

Just feeling like sharing a recipe--I think I'm going to try and do this more often.  This is a middle eastern twist on meatballs.  Easy and delicious.  The trick is finding bulgar wheat as a binder which adds whole grain and a nice nutty crunch.  I love lamb and I used ground lamb in this instead of beef or pork.  I served them with baba ganoush and sauteed veggies.  They would also taste great in pitas or in pasta.

 

Lamb Meatballs

 

1lb ground lamb

1 cup cooked bulgar wheat*

2 tbsp chopped parsley

1 tbsp chopped dill

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp ground coriander

2 tbsp pine nuts chopped

salt to taste

 

Preheat oven to 400.  Mix all ingredients together with hands until combined.  Take about 1-2 tablespoons filling, roll into balls and place on foiled baking sheets.  Bake until golden brown and cooked all the way through, about 15 minutes. 

 

*To cook bulgar wheat bring 1/2 cup wheat and 1 cup salted water to boil, reduce to low and cook for approximately 20 minutes