Lamb Meatballs With Tomato Mint Dip
|Cold water||3 Cup (48 tbs)|
|Fine bulgur||1 1⁄2 Cup (24 tbs)|
|Ground american lamb||2 Pound|
|Minced fresh parsley||1 Cup (16 tbs)|
|Onions||2 Medium, minced|
|Ground black pepper||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon (To Taste)|
|Fresh ginger piece||1 , peeled and minced (About 2 X 1-Inch)|
|Ice water||1 Cup (16 tbs)|
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 parsley, onions, seasonings and ginger.
Add bulgur; knead well.
Add ice water to keep mixture smooth.
Shape teaspoonfuls meat mixture into bite-sized meatballs.
Place on ungreased jelly-roll pan.
Bake in preheated 375°F oven 20 minutes.
Place meatballs in serving bowl; keep warm.