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.
Heat oil in nonstick skillet over medium-high heat. Add meatballs to pan; cook 12 minutes, browning on all sides. Serve with sauce.
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The Kibbeh meatballs are easy to make, if a little putzy, and delicious. They taste equally good with mutton or lamb and the recipe is forgiving enough to sub in/out ingredients depending on your taste. I liked the extra kick from the garlic in the sauce.
Super-tasty! I didn't do the food processing step, as I had limited time and wasn't worried about it getting crumbly (which it did, a little). Also, I used lean beef, because I can't get myself to eat lamb. The spices are SUCH a good combination (I used about half the salt recommended), and the bulgur made end-product taste lighter than most meatballs. We served it on whole wheat pitas, but with all the bulgur, I think they'd be okay on their own as well (some people might feel like it was too much grain to have both the bulgur and a pita).
So good! Will make over and over again. I couldn't find lean ground lamb at the store, so I used 96/4 ground beef. I also didn't have allspice, so I used nutmeg. Even with the substitutions they were really good. My fiance loved them. He ate them with the yogurt sauce in a whole wheat pita.
This is a wonderful dish both together and separately.
I made the recipe exactly as written.
The yogurt sauce is wonderful and I would make this for veggies or pita chips for a party on it's own.
I would also make these for a party by making mini meatballs.
Next time I will try baking them a la Ina Garten instead of frying to see how that works.