A hearty and tasty appetizer with a creamy dipping sauce.
Servings: 4-6 Servings
Prep Time: 30 min
Cook Time: 20 min
2 lb Lamb, ground
1 tablespoon olive oil
3/4 cup sweet onion, finely chopped
1/2 cup pine nuts, toasted and finely chopped
2 teaspoon ground cumin
3 tablespoon fresh lemon juice, divided
3/4 cup Bulgur Wheat (soaked in 2 cups water)
1 1/2 tablespoon fresh dill, finely chopped and divided
1 large egg, beaten
1 1/2 cup greek yogurt, strained
1/2 cup Paula Deen Creamy Cucumber Dill Dressing
Fresh Dill for Garnish
In a medium saute pan saute onions in olive oil over medium heat until translucent. Meanwhile in a large bowl thoroughly combine lamb, pine nuts, cumin, 2 tablespoons lemon juice, bulgur wheat, 1 tablespoon dill and egg. Line a baking sheet with foil and roll out 1 1/2” balls placing them on baking sheet. Bake for 20 minutes.
While meatballs are baking, prepare yogurt sauce. In a small bowl, combine Paula Deen Cucumber Dill Dressing, yogurt, remaining lemon juice and remaining dill. Salt and pepper to taste. Serve as a starter with dipping sauce on the side or over a nutty basmati rice with sauce over the top. Garnish with fresh dill.
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