Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 2009

Gallery

Credit: Photo: Randy Mayor

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients; chill.

    Advertisement
  • 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.

Nutrition Facts

161 calories; fat 7.7g; saturated fat 2.7g; mono fat 3.6g; poly fat 0.6g; protein 12.2g; carbohydrates 10.8g; fiber 2.3g; cholesterol 30mg; iron 1.1mg; sodium 248mg; calcium 43mg.
Advertisement