Dried Fruit And Lamb Meatballs With Pear Tabouli

• 1 pound ground lamb
• 2 tablespoons raisins chopped
• 2 tablespoons dried apricots chopped
• 2 tablespoons pine nuts toasted
• 8 sprigs rosemary needles 2 finely chopped, remaining halved
• 4 sheets phyllo pastry
• 3 1/2 tablespoons butter melted
• 1 spray cooking oil
• 1/4 cup bulghur wheat
• 1 pear large, peeled, chopped
• 2 tablespoons lemon juice
• 2 tablespoons mint chopped
• 2 tablespoons parsley chopped
• roasted red peppers
• olives to serve
• baba ghanoush to serve
• flat bread to serve

1. Preheat over to 400u0b0F. For the meatballs, combine the lamb, raisins, apricots, pine nuts and chopped rosemary in a bowl. Season to taste and shape tablespoons of mixture into ovular balls. Skewer half onto the rosemary sprigs and set aside. Working with one sheet of phyllo at a time, brush with melted butter and cut into 3 strips. Place one of the remaining meatballs on each strip, fold in the sides then roll. Repeat with the remaining phyllo, butter and meatballs.
2. To cook, place the phyllo wrapped meatballs on a wire rack over a baking dish and bake 15-20 mins, until golden. Meanwhile, lightly spray a cast iron griddle pan with oil and heat over high heat. Cook the meatball skewers for 5-8 mins, turning, until browned and cooked through.
3. For the tabouli, combine the bulgur with 1/4 water, cover and let stand 10 mins, until liquid is absorbed. Fluff with a fork and toss with the pear, lemon juice, mint and parsley. Arrange on plates with the meatballs, peppers, olives and baba ghanoush and serve with the bread.

ground lamb, raisins, nuts, rosemary, pastry, butter, cooking oil, bulghur wheat, pear, lemon juice, mint chopped, parsley, red peppers, olives, baba ghanoush, bread

Taken from www.yummly.com/recipe/Dried-Fruit-and-Lamb-Meatballs-with-Pear-Tabouli-1406076 (may not work)