This is my own doctored up version. It is a good way to get your kids to eat bulgur. (Just tell them they are eating meatballs; the texture is different, but they will eat it anyway...well mine did) Even though the bulgur is considered a carbohydrate, (and my kids did not know that they were eating it) they would be expecting a starch with their meal. Since there is garlic in this recipe, I made whole wheat garlic bread English muffins as a side. The lamb is very mild, so even my husband (who is not a big lamb eater) liked it.
**I know this is not very Armenian, but the meatballs would also taste good with some ketchup or Parmesan cheese sprinkled on top. (my 100% Armenian grandmother must be turning over in her grave after hearing this comment...sorry Granny)
**A handful of pine nuts adds a nutty flavor and crunch
2 cups water
1 cup uncooked bulgur
1/2 cup or to taste chopped, fresh parsley
1/2 cup or to taste chopped, fresh mint (this is what makes it taste so good!)
3/4 teaspoon salt (In this case, it needs it)
1/2 teaspoon ground black pepper
1 lb lean ground lamb
2 egg whites
2 garlic cloves, minced (or to taste)
- Boil the water and add the 1 cup of bulgur, cover
- Cook until bulgur is el dente, and the water is gone. (you may have to add more water, about 10 minutes)
- Place the lamb, parsley, mint, salt, pepper, garlic, and egg whites in a bowl and mix
- Once the bulgur is cool enough, add to mixture
- Spray pan with cooking spray and make 12 meatballs out of mixture
- Bake at 350 for approximately 20 minutes. (until there is no pink on the inside)
-Queenie Cuisine
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