Kibbeh Meatballs with Spiced Yogurt Sauce

Yield: 10 servings (serving size: 2 meatballs and 3 tablespoons sauce)

Ingredients

• 1 1/2  cups  plain nonfat Greek-style yogurt
• 1  cup  shredded seeded cucumber
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  minced garlic
• 1/8  teaspoon  salt
• 1/8  teaspoon  black pepper
• 3/4  cup  uncooked bulgur
• 2  cups  cold water
• 1  pound  lean ground lamb (20% fat)
• 1/4  cup  minced shallots
• 1/4  cup  minced fresh parsley
• 3/4  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  ground allspice
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground red pepper
• 1  tablespoon  olive oil

Preparation

1. Combine first 6 ingredients; chill.

2. Combine bulgur and 2 cups water in a medium bowl. Let stand 30 minutes; drain bulgur through a fine sieve, pressing out excess liquid. Combine bulgur, lamb, and next 7 ingredients (through red pepper) in a food processor; process just until smooth. Cover and chill 30 minutes. Form lamb mixture into 20 (2 1/2-inch) football-shaped meatballs.

3. Heat oil in nonstick skillet over medium-high heat. Add meatballs to pan; cook 12 minutes, browning on all sides. Serve with sauce.

Nutritional Information

Calories:

161

Fat:

7.7g (sat 2.7g,mono 3.6g,poly 0.6g)

Protein:

12.2g

Carbohydrate:

10.8g

Fiber:

2.3g

Cholesterol:

30mg

Iron:

1.1mg

Sodium:

248mg

Calcium:

43mg