Estimated Nutrition (whole recipe, rough)
Counts 11 of 16 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup bulgur wheat, fine ground
- 2 cups boiling water
- 2 lbs lamb stew meat, ground fine
- 1/2 cup finely chopped yellow onions
- 1/2 cup pine nuts
- 3 tablespoons olive oil
- 2 eggs, beaten
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 3 tablespoons lemon juice
- 2 tablespoons fresh ground dill
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon salt
- ground pepper
- =
Directions
In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour.
Drain well.
In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well.
Form into 1 1/2 inch balls and place on a baking sheet.
(Keep your hands damp with a little water to facilitate forming the meatballs).
Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.