RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6351
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| Recipe Name: |
Middle Eastern Meatballs - Copy - Copy |
| Source: |
Classic Party Fare Cookbook |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
Middle Eastern |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
100 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
100 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Soak the bulgur wheat for 15 minutes.
Place the onion with 1 teaspoon of salt in a food processor fitted with a metal blade and blend to a coarse puree. Remove and set aside.
Place the meat in the food processor and process until smooth and pasty. Add the onion-salt mixture, cinnamon, cumin, and pepper to taste. Grind together until evenly mixed, then while the machine is running, add the water. The mixture should still be smooth and pasty.
Drain the bulgur wheat and squeeze out any excess water. Add to the meat mixture, and process again until smooth.
Moisten your hands and form meat mixture into small balls, about 3/4-inch in diameter. The mixture will be sticky, but quite workable.
Place the meatballs on a baking sheet and broil about 4 to 5 inches from the heat, for 3 minutes.
Meanwhile, lightly saute the squash.
Spread the toasted sesame seeds on a board or clean cookie sheet and roll the meatballs over them to coat. Serveon toothpicks with a slice of zucchini, and accompanied by the dip. |
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| Nutrition per Serving: |
| Calories: |
11 |
Total Carbs: |
0.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
2.1 |
Fat: |
0.8 |
Protein: |
0.64 |
| Fiber: |
0.00 |
Sodium: |
2.57 |
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