Pistachio Kibbe Meatballs

By Hiro Sone, chef and owner of Terra Restaurant in St. Helena, CA

Ingredients

3 tablespoons toasted bulgur or cracked wheat


1 pound lean ground lamb


3 tablespoons chopped toasted pistachios


2 tablespoons grated onion


1/4 teaspoon cinnamon


1/8 teaspoon allspice


1 tablespoon Kosher salt


2 tablespoons ice water


 

3 cups non-fat Greek yogurt


2 tablespoons Za’atar*


10 mint sprigs


3 tablespoons chopped toasted pistachios

 

*Za’atar is a Middle Eastern spice mix you can find in good supermarkets and spice shops.

Directions

1. Soak the bulgar or cracked wheat in 2 cups warm water for 30 minutes. Drain excess water. Set aside.

 

2. Line two sheet pans with parchment paper. Pre-heat oven to 500° F.

 

3.  In food processor or large bowl of mixer, combine ground lamb, pistachios, onion, cinnamon, allspice, salt and cracked wheat. Using paddle attachment, mix ingredients well. While motor is running, slowly add ice water.

 

4. Roll meat mixture into small meat balls, about 2 inches each.

 

5. Place meat balls on prepared pans; place in oven and bake 3 minutes. Reduce oven heat to 300F; cook for another 3 - 5 minutes until done.

 

6. Smear yogurt over bottom of serving platter. Top with meat balls.

 

7. Sprinkle with Za’atar and garnish with mint between the balls. Top with chopped pistachios.  

Pistachio Kibbe Meatballs

Nutritional Information

Makes 25 meatballs.

Per meatball:

Calories

50

Total Fat     

1.5g

Saturated Fat  

0.5g

Monounsaturated Fat

1g

Polyunsaturated Fat

0.5g

Cholesterol

25mg

Sodium

250mg

Carbohydrates

3g

Dietary Fiber      

0g

Protein

6g

Vitamin D

0 mcg

Calcium

35mg

Iron

0.4mg

Potassium

1mg