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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. | 2. Drain well. | 3. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. | 4. Form into 1 1/2 inch balls and place on a baking sheet. | 5. (Keep your hands damp with a little water to facilitate forming the meatballs). | 6. Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulgar wheat	3/4	cup	ground	806.9352	0.0	179.5204	4.5333
water	2	cups	boiling	0.0	0.0	0.0	0.0
lamb stew meat	2		ground	806.9352	0.0	179.5204	4.5333
yellow onion	1/2	cup	chopped	57.42	3.4191	0.4132	4.698
pine nut	1/2	cup		454.275	8.829	9.2407	46.1498
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
egg	2		beaten	143.0	0.72	12.56	9.51
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
dill	2	tablespoons	ground	0.4784	0.0781	0.0385	0.0125
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
salt	1/2	teaspoon		-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.