By no means traditional, these tasty bites are an adaptation of the baked kibbeh my family made growing up. They work great as a freezer staple and easy weeknight meal or travel perfectly for pot lucks.
Kibbeh Meatballs
This updated version of my family's Kibbeh recipe makes tender meatbalss, perfect for snacking or potlucks.
Ingredients
- 1½ c fine-grade Bulgar wheat
- 2½ c water
- ½ c whole milk
- 2 eggs beaten
- 1½ lbs ground lamb
- 1½ lbs ground beef
- 1 c pine nuts toasted
- 1 small onion chopped fine
- 2 tsp garlic
- ¼ c lemon juice or to taste
- 2 tsp salt
- 1½ tsp cinnamon
- 1 tsp pepper
Instructions
- In a small bowl, pour warm water and milk over bulgar and soak for about 60 minutes or until tender. Drain any excess moisture.
- Mix together bulgar, eggs, meat, pine nuts, garlic, onion, cinnamon, lemon juice, salt and pepper.
- Scoop and roll into golf ball-sized bites and place on baking sheets lined with parchment.
- Bake at 375 degrees for about 35-45 minutes.
Notes
This is customarily served with a prepared yogurt sauce or labneh, though we have enjoyed them with straight-from-the-grocery-store plain Greek-style yogurt.
Tried this recipe?Let us know how it was!