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Ингредиенты
- 3/4 c. bulgur
- 1/2 c. chickpeas cooked 4 ounce
- 1 lb grnd turkey lean, see note (orig called for 1 lb grnd lamb)
- 1/2 c. bread crumbs (finely crumbled pita bread)
- 1 lrg egg slightly beaten
- 1/4 c. fresh lemon juice
- 1 x clove garlic crushed
- 1 1/2 tsp grnd coriander
- 1 tsp grnd cumin
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 c. minced parsley or possibly mint or possibly mix
- 3 Tbsp. virgin extra virgin olive oil or possibly less
- 1 sprg fresh mint for garnish salad leaves for garnish
- 1/3 c. plain lowfat yogurt optional
Инструкции
- VARIATIONSUse less meat.
- Substitute grnd turkey1 medium egg for the large
- PREPARATION (30 min)
- Place the bulgur in a small bowl, add in sufficient cool water to cover and let soak for 10 min. Drain through a sieve lined with a piece of cheesecloth. Wrap the cheesecloth around the bulgur and squeeze out the excess water.
- Or possibly USE INSTANTPlace the chickpeas in a blender or possibly a food processor fitted with a metal blade and blend till finely minced. (Or possibly coarse chop)
- COOKING (30 min chilling and 30 min cooking)
- Place the bulgur, chickpeas, lamb, bread crumbs, egg, lemon juice, garlic, coriander, cumin, salt, pepper and mint in a large mixing bowl and combine well.
- With cool, wet hands, roll the mix into 30 balls,about 1-1/2 in (3 cm) in diameter. Place on a large plate, cover and chill for at least 20 min. Re-roll the chilled meatballs, if necessary, to refine the shape.
- Heat half the oil in a large, non-stick skillet over medium heat. Reduce the heat to low, add in half the meatballs and cook, moving and turning over frequently, till browned on all sides and cooked in the center, about 6 to 8 min. Test one for pink-center. Transfer to paper toweling when done. Cover with foil to keep hot.
- Heat the remaining oil in the skillet and cook the remaining meatballs.
- Place meatballs on a hot serving platter. Serve warm, garnished with mint and salad leaves or possibly dandilion greens. Serve with yogurt in a bowl.
- 100 recipes from the Cuisines of 13 countries. mcRecipe/patH.22Au96]
- NOTES : Served with a salad with cucumber - it was a complete meal.
- As appetizer, sweeten by adding 1 generous Tbsp. of red currant jelly to the meatball.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 573 | |
| Calories from Fat 254 | 44% |
| Total Fat 28.48g | 36% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 1001mg | 42% |
| Potassium 601mg | 17% |
| Total Carbs 39.96g | 11% |
| Dietary Fiber 7.3g | 24% |
| Sugars 2.41g | 2% |
| Protein 39.95g | 64% |
