Kibbeh Meatballs with Spiced Yogurt Sauce

Photo: Photo: Randy Mayor

Yield: 10 servings (serving size: 2 meatballs and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 7.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 12.2g
  • Carbohydrate: 10.8g
  • Fiber: 2.3g
  • Cholesterol: 30mg
  • Iron: 1.1mg
  • Sodium: 248mg
  • Calcium: 43mg

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. 1. Combine first 6 ingredients; chill.
  2. 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. 3. 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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