Lamb and bulgur meatballs in lemony yogurt sauce from Grains for Every Season: Rethinking Our Way with Grains (page 187) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whole wheat pitas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DebCooks on February 27, 2026

    Fabulous recipe. I baked my meatballs rather than fried them; I picked up the recipe at the point of sautéing the garlic then added the meatballs, broth and so on. Still worked well. Makes 24 balls as recipe mentions; i froze half as per the recipe header. Will make again even though a time consuming recipe to make.

  • sarahawker on November 29, 2023

    Made with ground beef. Turned out very well though rather involved for a weeknight meal. We loved the lemon sauce but would actually double it next time. They are very tender and require a large enough pan to not break apart when turning.

  • clkandel on February 13, 2023

    OK, I used this recipe as a general guide and the results were delicious. My changes - 1) I used ground beef instead of lamb, 2) I baked the meatballs at 400° for 20-25 minutes instead of frying them and 3) I served them in Kadi sauce I had made from the Rasika cookbook. Incredible! The meatballs have a great texture and flavor. What a great way to cut back some on the meat.

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