Ingredients:
1 cup uncooked bulgur
1 pound uncooked lean ground beef (with 7% fat)
½ cup scallions, sliced
1/3 cup cilantro, fresh, chopped, divided
2 ½ teaspoon minced garlic, divided
2 ½ teaspoon ground cumin, divided
1 ½ teaspoon table salt, divided
1 teaspoon paprika
½ teaspoon ground cinnamon
2 cup plain Greek-style yogurt
½ cup cucumber, finely diced
¼ cup radishes, finely diced
2 Tablespoons dill, fresh, chopped
Directions:
Cook or soak bulgur according to package directions; drain any excess water and let cool.
Place oven rack in center of oven and preheat oven to 425F. Coat baking pan with cooking spray.
Put beef, scallions, 2 Tablespoons of cilantro, 1 teaspoon each of garlic and cumin, ½ teaspoon of salt, paprika, cinnamon and drained bulgur in a large bowl; combine ingredients with your hands until well-mixed.
Roll meatball mixture into twenty-four 1 ¼-inch balls; place on prepared pan. Bake until lightly browned and cooked through, about 10 to 12 minutes.
Meanwhile, to make dipping sauce, in a small bowl, combine yogurt, cucumber, radish, dill, remaining Tablespoon of cilantro, and remaining ¼ teaspoon each of garlic, cumin and salt; mix well.
To serve, place meatballs on a serving platter with toothpicks and spoon sauce into a small bowl.
Makes 4 servings
This recipe was inspired in whole or in part by Tastebook
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