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
Servings: 120
1. 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.
2. In large bowl, knead lamb with spices and ginger. Add bulgur; knead well. Add about 1 cup ice cold water to keep mixture smooth.
3. Use # 100 scoop and form into bite-sized meatballs. Place on ungreased full sheet baking pan. Bake in 375°F oven for 10 minutes.
4. For Tomato Mint Dip: In small saucepan, heat all ingredients about 5 minutes to blend flavors.
5. Serve meatballs hot or at room temperature with toothpicks to dip into Tomato Mint Dip.
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
Servings: 120
1. 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.
2. In large bowl, knead lamb with spices and ginger. Add bulgur; knead well. Add about 1 cup ice cold water to keep mixture smooth.
3. Use # 100 scoop and form into bite-sized meatballs. Place on ungreased full sheet baking pan. Bake in 375°F oven for 10 minutes.
4. For Tomato Mint Dip: In small saucepan, heat all ingredients about 5 minutes to blend flavors.
5. Serve meatballs hot or at room temperature with toothpicks to dip into Tomato Mint Dip.
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