Kibbeh Meatballs with Spiced Yogurt Sauce

Photo: Photo: Randy Mayor

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

September 2009