Kibbeh Meatballs with Spiced Yogurt Sauce

309431_10151246467384689_1453600417_nThis recipe is from the September 2009 issue of Cooking Light magazine. It is really good. It makes 5 servings at 11 points plus points each.







Kibbeh Meatballs with Spiced Yogurt Sauce

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

Combine first 6 ingredients; chill.

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.

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

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