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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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!