Title: Lamb meatballs~ persian style
 Categories: Meats
      Yield: 7 Servings
 
    3/4 c  Bulgar wheat, fine ground
      2 c  Boiling water
      2 lb Lamb stew meat, ground fine
    1/2 c  Finely chopped yellow onion
    1/2 c  Pine nuts
      3 tb Olive oil
      2    Eggs, beaten
      1 ts Ground coriander
      2 ts Ground cumin
      3 tb Lemon juice
      2 tb Ground fresh dill
      1 tb Chopped fresh mint
    1/2 ts Salt
           Ground pepper to taste
 
  1>. In a small bowl allow the bulgar to soak in the boiling water for
  1/2 hour. Drain well. 2>. In a large bowl combine the meatball
  ingredients, including the drained bulgar, 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). 3>.
  Bake 20 minutes in a pre-heated 3750F oven, or until just cooked
  through.
  
  ~ Jeff Smith "The Frugal Gourmet"