LambĀ Meatballs

By OB Cookie
April 12, 2011

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


  1. Preheat oven to 400.
  2. Combine all ingredients in medium sized bowl with hands until well blended
  3. Take 1-2 tablespoons filling, roll with hands into balls and place on foiled baking sheets
  4. Bake until golden brown approximately 15 minutes

More Great Recipes:
Lamb|Make Ahead|Serves a Crowd|Appetizer|Entree|Hors D'Oeuvre