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.
