My F&W
quick save (...)

Spicy Lamb and Bulgur Meatballs

  • SERVINGS: MAKES 12 MEATBALLS
  • MAKE-AHEAD
  1. 1/2 cup medium-grade bulgur wheat (3 ounces)
  2. 2 tablespoons dried currants
  3. 1 tablespoon pure olive oil
  4. 1/2 cup minced onion
  5. 2 tablespoons minced red bell pepper
  6. 1 tablespoon plus 1 teaspoon minced garlic
  7. 2 teaspoons ground cumin
  8. 1 teaspoon ground cardamom
  9. 1 pound ground lamb
  10. 1/2 cup finely chopped parsley
  11. 1/2 cup minced mint
  12. 1/4 cup minced dill
  13. 1 large egg white, lightly beaten
  14. 2 1/2 teaspoons harissa (see Note) or other red chile paste
  15. 2 teaspoons kosher salt
  16. 1/2 teaspoon freshly ground pepper
  17. Vegetable oil, for sautéing
  1. In separate bowls, soak the bulgur and currants in water until softened, about 30 minutes for the bulgur and 20 minutes for the currants. Drain, pressing on the solids to extract as much water as possible. Transfer the bulgur and currants to a large bowl.
  2. Heat the olive oil in a medium skillet. Add the onion, red bell pepper and garlic and cook over moderate heat, stirring, until softened, about 4 minutes. Add the cumin and cardamom and cook until fragrant, about 1 minute. Scrape the mixture into the bulgur and let cool.
  3. Add the ground lamb to the bulgur, along with the parsley, mint, dill, egg white, harissa, salt and pepper and mix with your hands until thoroughly combined. Divide the bulgur-lamb mixture into 12 equal portions, roll into balls and set on a large plate.
  4. Heat 1/4 inch of vegetable oil in a large skillet. Add the meatballs and sauté over moderate heat, turning occasionally, until evenly browned and cooked through, about 10 minutes. Drain the meatballs on paper towels, then serve.
Notes Harissa, a spicy condiment, is available at Middle Eastern groceries. Serve With A refreshing salad of watercress, mint and parsley dressed with a lemon-garlic vinaigrette.

Suggested Pairing

The harissa adds fire to the sweet and spicy Middle Eastern flavors of these meatballs. Cool them down with a pale ale.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.