Moroccan Meatballs

Moroccan Meatballs (adapted from "The Biggest Loser 30-Day Jump Start")
 
1/2 c. bulgur wheat, softened in 1 c. hot water

1 (1 1/4) lb. ground meat (I used turkey)

1/4 c. finely minced onion

2 garlic cloves, finely minced

1/4 c. chopped mint, cilantro, and/or parsley (depends on what I have)

2 tsp. ground cumin

1 tsp. turmeric

1/2 tsp. ground  mustard

1/2 tsp salt and pepper

1 egg


Drain excess water from bulgur wheat.  Mix all ingredients well.  Form into small balls (1 1/2 inch).  Place on a lined baking sheet.  Makes about 40 small meatballs.  Bake in a 400 degree oven for about 15 minutes.  Can serve meatballs (2-3) on a small skewer for appetizers.  Serve with cucumber and tomato salad, hummus, and pita, if desired.