YIELD: 10 dozen

1½ cups fine bulgur
3 cups cold water
2 lbs. ground lamb
1 cup fresh parsley, minced
2 medium onions, minced
1 Tbsp. salt
½ tsp. pepper, ground
½ tsp. allspice, ground
½ tsp. cinnamon, ground
½ tsp. nutmeg, ground cayenne pepper to taste
1 pc. 1×2" gingerroot, peeled, minced
1 cup ice water

Tomato Mint Dip:
2 cans tomato sauce with tomato bits (15 ounces each)
1½ tsps. allspice, ground
1 Tbsp. fresh mint, chopped

1. Preheat oven to 375°F.

2. For meatballs: In medium bowl, pour cold water over bulgur to cover; let soak about 10 minutes. Drain and place in fine meshed strainer; squeeze out water.

3. In large bowl, knead lamb with spices and ginger. Add bulgur; knead well. Add about 1 cup ice cold water to keep mixture smooth. Use # 100 scoop and form into bite-sized meatballs. Place on ungreased full sheet baking pan. Bake for 10 minutes.

4. For tomato mint dip: In small saucepan, heat all ingredients about 5 minutes to blend flavors.

5. Serve meatballs hot or at room temperature with toothpicks to dip into Tomato Mint Dip.
Recipe: the American Lamb Board