Lebanese Kibbeh Meatballs

Ingredients

Ground beef

1 pound

Bulgur wheat

1/2 cup, soaked in water for 30 minutes

Onion

1 small, finely chopped

Fresh parsley

1/4 cup, chopped

Fresh mint

1/4 cup, chopped

Ground cinnamon

1/2 teaspoon

Ground allspice

1/4 teaspoon

Ground cumin

1/2 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

for frying

Plain yogurt

1 cup

Cucumber

1 small, diced

Garlic

2 cloves, minced

Lemon juice

1 tablespoon

Salt

to taste (for the sauce)

Instructions

1. In a large bowl, combine the ground beef, soaked bulgur wheat, chopped onion, parsley, mint, ground cinnamon, ground allspice, ground cumin, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
2. Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
3. In a large skillet, heat enough vegetable oil over medium heat to cover the bottom of the pan.
4. Add the meatballs to the skillet in batches, being careful not to overcrowd the pan. Cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and place them on a paper towel-lined plate to drain excess oil.
5. For the yogurt sauce, combine the plain yogurt, diced cucumber, minced garlic, lemon juice, and a pinch of salt in a small bowl. Mix well and refrigerate until ready to serve.
6. Serve the Lebanese kibbeh meatballs hot with the yogurt sauce on the side, or as a main dish with rice and a fresh salad.