Lamb Meatballs with Tomato Mint Dip
Serving Size : 120
Categories : Main Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups fine bulgur
3 cups cold water
2 pounds ground American lamb
1 cup fresh parsley — minced
2 medium onions — minced
1 tablespoon salt
1/2 teaspoon pepper — ground
1/2 teaspoon allspice — ground
1/2 teaspoon cinnamon — ground
1/2 teaspoon nutmeg — ground
cayenne pepper — to taste
1 piece gingerroot (about 1x 2 inch) — peeled and minced
1 cup ice water
For Meatballs: In medium bowl, pour cold water over bulgur to cover; let
soak about 10 minutes. Drain and place in fine meshed strainer; squeeze
out water.
In large bowl, knead lamb with spices and ginger. Add bulgur; knead well.
Add about 1 cup ice cold water to keep mixture smooth.
Use # 100 scoop and form into bite-sized meatballs. Place on ungreased
full sheet baking pan. Bake in 375°F oven for 10 minutes.
For Tomato Mint Dip: In small saucepan, heat all ingredients about 5
minutes to blend flavors.
Serve meatballs hot or at room temperature with toothpicks to dip into
Tomato Mint Dip.
Source:
American Lamb Board
Per Serving (excluding unknown items): 28 Calories; 2g Fat (57.1% calories
from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.
Cost for Family of Four: $.72 – note one serving per person
March 11th, 2009 at 2:46 am
I hope I can actually get a chance to try these.
March 23rd, 2009 at 10:50 am
I do, too. Let me know if you have great results.