Persian Style Lamb Meatballs

• 1/2 Cup Yellow Onion, finely chopped – Produce
• 1/2 Cup Pine Nuts – Packaged Bulk Aisle 1 Refrigeration
• 3 Tbsp. Olive Oil – Aisle 3
• 2 Eggs, beaten – Aisle 1
• 2 Tsp. Frontier Organic Ground Cumin – Bulk Herbs & Spices
• 1 Tsp. Frontier Organic Ground Coriander – Bulk Herbs & Spices
• 3 Tbsp. Lemon Juice – Produce
• 2 Tbsp. Fresh Dill – Produce
• 1 Tbsp. Fresh Mint – Produce
• 1/2 Tsp. Salt – Aisle 2
• Ground Pepper, to taste – Bulk Herbs & Spices

In a small bowl, all the bulgar to soak in the boiling water for 1/2 hour. Drain well. In a large bowl, combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-1/2 inch balls and place on a baking sheet. Keep your hands damp with a little water to facilitate forming the meatballs. Bake 20 minutes in a pre-heated 375 degree oven, or until just cooked through. Serve yogurt sauce on the side.