A wonderfully tasty meatball for soup and other dishes for those cold wintery nights. Although this recipe, as given, is for ground lamb, it works equally well with ground beef. Bulgar wheat expands considerably when cooked. If the meatballs are larger than marble-sized, the cooked meatball will be way too large.
I have seen Meds Mama make the meatballs with a practiced dexterity. She takes a small amount of the meat mixture in each hand and works it between the palms and the fingers. She then squeezes the meat mixture and extrudes small amounts to the tips of her first two fingers and thumb. She then rolls them into small balls that she drops into the simmering broth. With a little practice, perhaps you too can...