1. *Note: I didn't have enough bulgur for this recipe and substitute cracked wheat and skipped the soaking (not necessary). 2. Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes. 3. Meanwhile, in a large bowl, combine lamb, beef, onion, walnuts, spices black pepper, salt, egg, mint, and pomegranate molasses. 4. Add bulgur to meat mixture and mix. I find it best to refrigerate the meatball mixture first for at least 30 minutes before forming. 5. PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper. 6. With slightly damp hands form mixture into meatballs*. I used an oiled cookie scoop to help me form the meatballs. 7. Place meatballs on the parchment-lined baking sheet. 8. Bake for 20-25 minutes. 9. Drain on paper towel then transfer the meatballs to a serving platter. I garnished them with fresh mint and a light drizzle of pomegranate molasses. If desired, serve a bowl of plain yogurt on the side to accompany the meatballs. 10. *Note: if serving this as an appetizer, use 1 tablespoon of the meat mixture to form each meatball. ---------------------------------------------------------------------------
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