Spicy Lamb and Bulgur Meatballs Recipe

Name: Spicy Lamb and Bulgur Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup medium-grade bulgur wheat (3 ounces); 2 tablespoons dried currants; 1 tablespoon pure olive oil; 1/2 cup minced onion; 2 tablespoons minced red bell pepper; 1 tablespoon plus 1 teaspoon minced garlic; 2 teaspoons ground cumin; 1 teaspoon ground cardamom; 1 pound ground lamb; 1/2 cup finely chopped parsley; 1/2 cup minced mint; 1/4 cup minced dill; 1 large egg white, lightly beaten; 2 1/2 teaspoons harissa (see Note) or other red chile paste; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground pepper; Vegetable oil, for sauteing

Servings: persons

1/2 cup medium-grade bulgur wheat (3 ounces)
2 tablespoons dried currants
1 tablespoon pure olive oil
1/2 cup minced onion
2 tablespoons minced red bell pepper
1 tablespoon plus 1 teaspoon minced garlic
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 pound ground lamb
1/2 cup finely chopped parsley
1/2 cup minced mint
1/4 cup minced dill
1 large egg white, lightly beaten
2 1/2 teaspoons harissa (see Note) or other red chile paste
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for sauteing

1
In separate bowls, soak the bulgur and currants in water until softened, about 30 minutes for the bulgur and 20 minutes for the currants.
2
Drain, pressing on the solids to extract as much water as possible.
3
Transfer the bulgur and currants to a large bowl.
4
Heat the olive oil in a medium skillet.
5
Add the onion, red bell pepper and garlic and cook over moderate heat, stirring, until softened, about 4 minutes.
6
Add the cumin and cardamom and cook until fragrant, about 1 minute.
7
Scrape the mixture into the bulgur and let cool.
8
Add the ground lamb to the bulgur, along with the parsley, mint, dill, egg white, harissa, salt and pepper and mix with your hands until thoroughly combined.
9
Divide the bulgur-lamb mixture into 12 equal portions, roll into balls and set on a large plate.
10
Heat 1/4 inch of vegetable oil in a large skillet.
11
Add the meatballs and saute over moderate heat, turning occasionally, until evenly browned and cooked through, about 10 minutes.
12
Drain the meatballs on paper towels, then serve.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup medium-grade bulgur wheat (3 ounces), 2 tablespoons dried currants, 1 tablespoon pure olive oil, 1/2 cup minced onion, and more.

Yes, Spicy Lamb and Bulgur Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Lamb and Bulgur Meatballs

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