Lamb Meatballs - Persian Style

• 3/4 cup Bulgar wheat, fine ground
• 2 cups boiling water
• 2 lbs lamb stew meat, ground fine
• 1/2 cup finely chopped yellow onion
• 1/2 cup pine nuts
• 3 tablespoons olive oil
• 2 eggs, beaten
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 3 tablespoons lemon juice
• 2 tablespoons fresh ground dill
• 1 tablespoon chopped of fresh mint
• 1/2 teaspoon salt
• ground pepper

1. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour.
2. Drain well.
3. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well.
4. Form into 1 1/2 inch balls and place on a baking sheet.
5. (Keep your hands damp with a little water to facilitate forming the meatballs).
6. Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.

bulgar wheat, boiling water, lamb stew meat, yellow onion, pine nuts, olive oil, eggs, ground coriander, ground cumin, lemon juice, fresh ground dill, mint, salt, ground pepper

Taken from www.food.com/recipe/lamb-meatballs-persian-style-13977 (may not work)