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Kibbeh Meatballs with Spiced Yogurt Sauce

Photo: Photo: Randy Mayor

Yield 10 servings (serving size: 2 meatballs and 3 tablespoons sauce)

Ingredients

  • 1 1/2 cups plain nonfat Greek-style yogurt
  • 1 cup shredded seeded cucumber
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup uncooked bulgur
  • 2 cups cold water
  • 1 pound lean ground lamb (20% fat)
  • 1/4 cup minced shallots
  • 1/4 cup minced fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon olive oil

Nutrition Information

  • calories 161
  • fat 7.7 g
  • satfat 2.7 g
  • monofat 3.6 g
  • polyfat 0.6 g
  • protein 12.2 g
  • carbohydrate 10.8 g
  • fiber 2.3 g
  • cholesterol 30 mg
  • iron 1.1 mg
  • sodium 248 mg
  • calcium 43 mg

How to Make It

  1. Combine first 6 ingredients; chill.

  2. Combine bulgur and 2 cups water in a medium bowl. Let stand 30 minutes; drain bulgur through a fine sieve, pressing out excess liquid. Combine bulgur, lamb, and next 7 ingredients (through red pepper) in a food processor; process just until smooth. Cover and chill 30 minutes. Form lamb mixture into 20 (2 1/2-inch) football-shaped meatballs.

  3. Heat oil in nonstick skillet over medium-high heat. Add meatballs to pan; cook 12 minutes, browning on all sides. Serve with sauce.