Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Lamb-Bulgur Meatball Platter
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 25 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 81 milligrams
- Sodium
- 798 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 5 grams
- Sugar
- 4 grams
- Protein
- 34 grams
Loosely inspired by Middle Eastern kibbeh, these tender meatballs use bulghur wheat to bind them instead of the breadcrumbs of their Italian counterparts. Paired with a savory, creamy yogurt sauce and a fresh Israeli salad, this meal is as balanced as it is easy to prepare.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 25 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 81 milligrams
- Sodium
- 798 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 5 grams
- Sugar
- 4 grams
- Protein
- 34 grams
Ingredients
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Directions
- Preheat the broiler. Oil a large rimmed baking sheet. Place the bulgur in a small bowl, cover with warm water and let sit at least 10 minutes.
- Combine the lamb, half of the onion, the garlic, parsley, 2 teaspoons ras el hanout and 1/2 teaspoon each salt and pepper in a large bowl. Drain the bulgur through a fine-mesh sieve, squeezing out any excess water, then add to the lamb and mix until well combined.
- Roll the mixture into 2 1/2-inch balls (about 20); place on the baking sheet. Broil until the meatballs are browned and slightly crisp on the outside, 4 to 5 minutes.
- Heat the olive oil in a wide saucepan over medium-high heat. Add the remaining onion and cook until soft, 3 minutes. Add the remaining 1 teaspoon ras el hanout, season with salt and pepper and cook 1 minute. Add the chicken broth; bring to a boil. Add the meatballs, reduce the heat, cover and simmer 4 to 5 minutes.
- Remove the meatballs from the pan using a slotted spoon. Simmer the remaining liquid until thickened, 2 to 4 minutes. Remove from the heat and whisk in the yogurt until smooth.
- Divide the meatballs among plates and top with the yogurt sauce and chopped parsley. Serve with the pita and sides.
