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Author Notes: These meatballs have a bit of a Middle Eastern flare. They have bulgar wheat to bind them which brings a nice nutty crunch. They are great on their own, with sauteed vegetables or would be great on a pita with baba ganoush. —OB Cookie
Makes about 40-50 small meatballs
- 1 pound ground lamb
- 1 cup cooked bulgar wheat
- 2 tablespoons chopped parsley
- 1 tablespoon chopped dill
- 1 teaspoon cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons chopped pine nuts
- 1 clove garlic finely chopped
- salt to taste
- Preheat oven to 400.
- Combine all ingredients in medium sized bowl with hands until well blended
- Take 1-2 tablespoons filling, roll with hands into balls and place on foiled baking sheets
- Bake until golden brown approximately 15 minutes
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